186 tabasco recipes

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Beer and Parmesan omelettes with a kick of Tabasco, ready in 10 minutes flat. The secret to the lightest, fluffiest eggs? A splash of suds in the batter.

Shrimp boiled in spiced beer with garlic, bay, celery seed, and cayenne, served hot with lemon-Tabasco butter or chilled with mayonnaise. Easy peel-and-eat shrimp with deep flavor from the beer broth.

Baked salmon muffins made with canned salmon, dill, lemon juice, and cracker meal. Shaped as patties or baked in muffin cups for a quick, kid-friendly protein-packed meal.

Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Premium steaks marinated in a Roquefort, sour cream, and red wine marinade, charcoal-grilled and topped with butter-sautéed mushrooms. A show-stopping steakhouse dinner for a crowd.

A Southern-style spinach casserole with chopped oysters, cornbread dressing, Worcestershire, and hot sauce, baked under a blanket of melted cheddar. This bayou-inspired dish brings Gulf Coast flavor to your supper table.

Lean chicken breasts on a bed of spinach, smothered in a creamy Swiss cheese sauce with caraway seeds and a kick of hot sauce. A high-protein, low-fat dinner ready in under an hour.

Shrimp scampi sauteed in butter with garlic, lemon juice, and a hit of Tabasco. Five minutes from pan to plate over angel hair pasta or rice. The classic Italian-American restaurant dish made faster than takeout.

Crockpot lemon-garlic chicken braised all day in white wine with half a cup of crushed garlic and lemon juice. A dump-and-go slow cooker recipe served over rice.

BBQ shrimp marinated 24 hours in a spicy sauce of chili sauce, Worcestershire, hot sauce, garlic, and lemon, then skewered and broiled. Bold New Orleans-style flavor.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.