Spicy Seafood Sauce Recipes

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving. Refrigerate leftovers.

Steps:

• Grill garlic and chiles: Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Meanwhile, peel garlic; slice larger cloves in half. Skewer garlic and place on the grill. Remove chile stems, skewer sideways, and place on the grill. Grill garlic and chiles for 8-10 minutes, flipping after 4 minutes. Note: Alternatively, garlic and chiles can be charred in the oven. Preheat to broil. Place on a baking sheet 4-6 inches under the heat source for 6-8 minutes, flipping halfway through, until both sides are charred.
• Cilantro: Place a cloth towel under the mortar to keep it stable. Trim half of the cilantro stems, roughly chop, and place in the mortar along with the salt. Use pestle to pound the stems and salt into a paste. Finely chop remaining cilantro bunch (stems and leaves); set aside.
• Sauce: Garlic and chiles are done when they're soft, cooked through, and lightly charred. Remove from skewers and place into the mortar. Pound into the cilantro-salt mixture to break the ingredients down to a smooth paste. Add sugar, lime juice, and fish sauce to the mortar; stir around to combine. Add 2 tablespoons chopped cilantro (if there's any remaining, save for another recipe); transfer to a bowl and serve. Makes about ¾ cup. You can store it in the refrigerator in a sealed container for several days, but it tastes best immediately after it's made.

Steps:

• Bring water to boil in covered pot for fettuccine.
• Crush garlic.
• Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
• Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
• Add all the raw seafood, and cook for about 2 minutes.
• Cook the fettuccine.
• Wash, dry and mince parsley.
• Add cooked shrimp to the sauce; season with pepper, and heat through.
• Drain fettuccine, and top with sauce; sprinkle with parsley.