Today is International Hot & Spicy Food Day! Celebrate with Hot & Spicy Sauteed Datil Pepper Salsa Shrimp
Today is officially International Hot and Spicy Food Day. Interestingly enough, it’s also Appreciate a Dragon Day. Who thinks these things up? Dragons. Hot and spicy foods. Okay, I get the connection, but seriously? Dragons? How about some Hot & Spicy Shrimp instead? Delectable Datil Salsa Shrimp is on the menu.
It may officially be Hot & Spicy Food Day, however, for me, EVERY day is a hot and spicy food day. I don’t know about you, but I can always go for eye-watering, fire-breathing, sinus opening, datil pepper-infused meals. Not a fan of fire-breathing dragon hot foods? All of my products are not over the top hot. There are times I want just a hint of delicious datil pepper heat, and other times, I want to taste the burn. As a result of so many varied taste preferences, OSA Gourmet has something for every heat level, from Sweet Heat Bar-B-Que Sauce and Fountain of Youth Datil Marinade, which both have won awards in the mild division, to Stinging Lizard Scorpion Pepper Sauce and Death Angel Reaper Pepper Sauce, which are at the top end of the heat spectrum. My new Delectable Datil Salsa Seasoning comes in Mild, Medium, and Smokin” Hot. That way you can control the heat level. Want it hotter than the Smokin’ Hot? That’s an easy fix. Add a pinch of Nuthin’ But Datil. It’s pure ground datil peppers that can be added to just about anything. I even use it in fudge and apple pie.
OSA Gourmet Nuthin’ But Datil Pure Ground Datil Pepper Powder
International Hot & Spicy Food Day started me thinking about all the countries around the world that revel in their spicy traditional dishes. I had fun looking up translations of the word “Spicy” in various languages. With the online translators nowadays, It’s really cool to see the words and hear them pronounced correctly. I went to several of them but loved the pink hippo logo on the Word Hippo site. So…
How do you say “SPICY” ?
Spanish: picante
French: épicé
Chinese: 辣 (Là)
Haitian Creole: pikant
Hindi: मसालेदार (masaaledaar)
Italian: speziato
Thai: รสจัด (Rs̄ cạd)
German: würzig
Russian: Pryanyy (острый)
Chinese: 辣 (Là)
Haitian Creole: pikant
Hindi: मसालेदार (masaaledaar)
Italian: speziato
Thai: รสจัด (Rs̄ cạd)
Vietnamese: vị cay
To celebrate Hot & Spicy Food Day, I’m cooking up some quick and easy Smokin’ Hot Delectable Datil Salsa Shrimp.
OSA Gourmet Delectable Datil Salsa Seasoning comes in Mild, Medium and Smokin’ Hot
Today’s recipe is super simple, however, don’t let that fool you. These shrimp are loaded with delicious flavor and spice. They makes a wonderful appetizer, and also are a perfectly elegant main course. Served over rice, pasta, spaghetti squash, cheese grits, zucchini spirals, and more, you will have an award-winning meal.
I chose to use Delectable Datil Smokn’ Hot Salsa Seasoning, but if you want something milder, you can use Delectable Datil Mild or Medium Salsa Seasoning. All of which are readily available on our website osagourmet.com
Delectable Datil Salsa Seasoning is a 1st Place Award Winner at the Scovie Awards for 2020. It was designed to make fresh salsa in minutes, but it is also an amazing dry rub seasoning as you will see when you make these delicious shrimp. You can use it as a rub on pork, beef, chicken, and seafood. It’s amazing on eggplant and cauliflower, in spaghetti and lasagna, in chili and stews. I’d love to hear how you decide to use Delectable Datil Salsa Seasoning. Today it’s all about the shrimp.
Hot Spicy Delectable Datil Salsa Shrimp
If you’ve read some of my past blogs, you know I love to add fun facts to make you smile or make you think. So to get you in the mood for Hot & Spicy Food Day, here are a few tidbits of trivia:
- International Hot & Spicy Food Day is held on January 16, and National Hot & Spicy Food Day is celebrated on August 19th. (2 Celebrations of Hot & Spicy are definitely not enough every year, so I’ll continue to celebrate each and every day. Are you with me?)
- According to archaeologists, hot and spicy foods have been around for more than 6,000 years.
- “The Hot Pepper List: Know Your Spice” by Matt Bray is a great resource for a list of peppers, photos, their heat rating and a brief description of their individual flavor.
- The phrases chili-heads and pyro-gourmaniacs are now being used to describe people who love hot and spicy foods.
- The scale used to measure the amount of heat in peppers is the Scoville Heat Scale, created in 1912 by Wilbur Scoville, a Connecticut pharmacist whose book The Art of Compounding makes note of milk as an antidote for the heat from peppers
- None of the world’s hottest peppers measure more than 3 inches long. Bigger is not necessarily hotter.
- Capsaicin, the chemical in peppers that makes them hot, isn’t found in any other plant.
- Hot peppers have been shown to boost metabolism and raise body heat, a process called thermogenesis.
- Datil peppers are good for you in more ways than one. They’re rich in calcium, potassium, and beta carotene.
Hot & Spicy Datil Pepper Salsa Shrimp
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 2 Tablespoons
Delectable Datil Smokin’ Hot Salsa Seasoning - 1 Tablespoon extra virgin olive oil
- 1 Tablespoon unsalted butter
Instructions
- Place shrimp in mixing bowl and add 1 Tablespoon olive oil and 2 Tablespoons of
Delectable Datil Smokin’ Hot Salsa Seasoning . - Gently toss to coat shrimp in oil and seasoning.
- Cover and refrigerate for 30 minutes.
- Preheat a large skillet over medium heat and add 1 Tablespoon unsalted butter.
- Once butter is melted, add seasoned shrimp and gently saute for 3-4 minutes on each side or until shrimp are pink and opaque.
- Serve immediately.
