Category: Seafood

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Pigskin Shrimp

Pigskin Shrimp

This is such a simple recipe but everyone loves it! Of course, bacon makes everything better.

  1. Soak toothpicks in water while you are prepping.
  2. Partially cook bacon until no longer raw. It should still be very flexible, enough to be wrapped around the shrimp. Remove from pan.
  3. Wrap a strip of bacon around each shrimp and attach soaked toothpick to hold bacon in place.
  4. Preheat the grill on medium or low coals.
  5. Pour sauce into deep bowl that is wide enough to dunk the shrimp.
  6. Dunk each shrimp in sauce and place on the grill.
  7. Cook no more than 5 minutes.
  8. Dunk again and flip to cook the other side.
  9. Repeat the process until the shrimp is cooked and the bacon and sauce are a nice caramelized color.

You can take the heat down by substituting Sticky Sweet or dial it up using Sweet Red Devil Sauce. No rules just bacon wrapped shrimp.

Prep Time: 30 minutes - Cook Time: 10 minutes ; Yield: 6
Serving Size: 2
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Get out the plank for this fish

This dish is a healthy dish that is simple and delicious. It only takes 20 minutes to cook the fish, so you could create a salad to put the salmon on or cook some veggies on the grill sprinkled with your favorite Sauce Goddess spice rub to make a great meal!

Sweet Heat Salmon
  1. Soak the plank for 30 minutes in water.
  2. Preheat your oven to 350 degrees.
  3. Place salmon on the plank and sprinkle with BBQ Sweet Heat. If you don’t have a plank, lightly oil a piece of foil or a baking dish and place salmon on that.
  4. Place the plank in the oven. Bake for 20 minutes or until fish is almost done. There will be some cooking after it is removed from the heat.
  5. Plate your fish and enjoy with some healthy veggies.

This recipe can be done in the oven or on the grill. If you don’t have a grilling plank use a pan or piece of foil.

If you are grilling the fish, the plank will smoke a bit and burn. That’s okay, it imparts a nice mild flavor to the salmon.

Prep Time: 30 minutes - Cook Time: 20 minutes ; Yield: 2
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Smoked Fish Spread with Sweet Heat

This appetizer is delicious made with Salmon (grilled leftover or smoked), whitefish or any smoked fish you can find. Perfect with crackers. it’s rich so a little seems to satisfy plenty.

Smoked Fish Spread with Sweet Heat
  1. Place cream cheese, sour cream, Worcestershire sauce and Sweet Heat in a bowl.
  2. Stir to combine.
  3. Add fish.
  4. Stir to combine.
  5. Taste to adjust seasoning to your liking.
  6. Serve with crackers and enjoy.

If you want it spicier you can also add hot sauce when creating the cream cheese mixture.

Prep Time: 5 minutes ; Yield: 2 cups
Serving Size: 1 tsp
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Bacon Wrapped Shrimp

This recipe is really great for parties. It’s a mild combination of sweet shrimp and smoked slightly salty bacon. The thin Sweet & Tangy marinade is a nice compliment.

Bacon Wrapped Shrimp
  1. Soak toothpicks in water while you are prepping.
  2. Partially cook bacon until no longer raw. It should still be flexible enough to be wrapped around the shrimp.
  3. Remove bacon from pan while warm.
  4. Cut bacon in half to create 2 wide, short strips.
  5. Wrap a strip of bacon around each shrimp and attach soaked toothpick to hold bacon in place.
  6. Preheat the grill on medium.
  7. Pour sauce into deep bowl that is wide enough to dunk the shrimp. I like to use a glass two cup measuring cup. Seems to be just the right size.
  8. Dunk each shrimp in sauce and place on the grill.
  9. Cook 5 minutes.
  10. Dunk again and flip to cook the other side.
  11. Repeat the process until the shrimp is cooked and the bacon and sauce are a nice caramelized color.

This recipe is also great with our award winning Sweet & Spicy sauce.

Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 6 servings
Serving Size: 2
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Shrimp Etouffee Cheesy Sandwich

Shrimp Etouffee Cheesy Sandwich

This open faced shrimp etouffe grilled cheese is satisfy your love of a rich sauce and seafood. It's fantastic!

  • 12 large shrimp (raw, peeled & deveined, tail off)
  • 2 Tbsp Sauce Goddess BBQ Sweet Heat
  • 2 sprigs fresh thyme
  • 1 tsp dry oregano
  • 1 Tbsp Sauce Goddess Big & Tangy Black Pepper Sauce
  • ½ sweet onion, sliced into thin strips
  • ½ red bell pepper, sliced into thin strips
  • 4 Tbsp butter
  • 1 Tbsp flour (or corn starch if you want it Gluten Free)
  • 1 cup half and half
  • ½ cup grated cheddar cheese
  • 2 crusty rolls sliced in half like a sandwich
  1. Slice the shrimp in half length wise.
  2. Combine Sweet Heat and oregano in a bowl.
  3. In a large pan, melt 2 Tbsp of the butter, add spice blend and thyme and sauté peppers and onions over medium to low heat, taking care not to burn the butter.
  4. Add shrimp and cook. Remove shrimp from pan.
  5. Pour Big & Tangy over shrimp, set aside. Add flour and cook 2 minutes.
  6. Add half and half. Let it start reducing.
  7. Add cheese. Reduce until cheese sauce is thick and gooey.
  8. Season with salt and pepper or more Sweet Heat as needed.
  9. Use remaining butter to coat the rolls sliced side.
  10. Toast bread under the broiler until brown.
  11. Top bread with shrimp and pour over the cheese etouffee sauce. Enjoy!
Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 2 sandwiches
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Seafood Bisque Dip

This dip is a bit time consuming but worth every bite. It has the rich flavor of bisque in every dip!

Seafood Bisque Dip
  • 1 tsp Olive Oil
  • 1 tsp Butter, unsalted
  • 1 ea Onion, minced
  • 1 ea Garlic clove, minced
  • 13 oz can Tomatoes, diced, no salt or seasoning added
  • 3 bottles Clam juice, 8 oz
  • 1/2 cup Dry White Wine or Dry Sherry
  • 1/2 cup Rice, uncooked white rice
  • 2 Tbsp Corn starch
  • 1 cup Lobster or crab meat (you can find it in a jar, can, or frozen)
  • 1 cup Scallops, big or small is fine
  • 1 cup Fresh fish, raw Cod of Tilapia is fine
  • 1 cup Sour cream
  • 2 Tbsp Sauce Goddess Sweet Heat (this will serve as the salt and pepper so add more if you need it)
  1. In a stock pot, sauté onions and garlic in olive oil and butter until tender.
  2. Add all ingredients except lobster, scallops, fish and sour cream to pot.
  3. Simmer covered for 30-40 minutes until the rice is completely cooked (overdone is okay).
  4. Add lobster meat, fish and scallops. Simmer very low for 10 minutes.
  5. Using a stick blender puree the entire pot of soup until very smooth. Note - You can also remove the meat from the pot with a strainer and blend that in your regular counter-top blender. Just put a cloth over the top so the lid doesn’t blow off with the hot liquid.
  6. Cool completely, approx. 30 minutes.
  7. Stir in sour cream and Sweet Heat and serve.

Great with bread, chips or Fritos Scoops!

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6 cups
Serving Size: 1/4 cup
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BBQ Shrimp Pizza with Shaved Brussel Sprouts

BBQ Shrimp Pizza with Shaved Brussels Sprouts - by customer Mark D

Pizza is easily made with Trader Joe's Herb Pizza Dough. In just 1 hour, I have amazed my friends with this delicious crispy thin pizza. If you have a Pizza Stone, in the oven or on the grill makes it easy and crisp. Don't forget, mascarpone cheese on the bottom after lightly oil brushed pizza gets it creamy; just ask Mozza! Apple Smoked Bacon and pan roasted shaved Brussels sprouts makes it yummy with the shrimp. Trader Joe's package makes two individual pizzas. Using a Pizza Peel is best for transition of pizzas.

  • 1 Herbed Pizza Dough Trader Joe's
  • 8 Large shrimp, shelled and deveined, diced in chunks
  • 1-2 Tbsp minced garlic
  • 6-8 medium Brussels sprouts, sliced thin
  • 2 strips of Apple Smoked Bacon, cooked and diced
  • 3 Tbsp mascarpone cheese
  • 6 oz-8 oz Quarto Cheese (Trader Joe's)
  • Olive oil to brush and cook
  • Ground corn meal
  • Pepper
  • Salt
  • Sauce Goddess Sweet Heat Spice
  1. For the dough: follow the dough instructions, about 1/2 hour resting from fridge before splitting into 2 pizzas.
  2. Meanwhile, cook garlic in 4 TBS olive oil over medium high heat for 30 seconds.
  3. Add shaved Brussels sprouts.
  4. Reduce heat to medium, and lightly caramelize, about 2-3 minutes.
  5. Remove from heat.
  6. Cook the bacon in another pan or on grill to crispy, but not too brown.
  7. Heat the oven or grill to 450 degrees.
  8. Roll out dough or double-fist shape your pizza.
  9. Transfer to a cornmeal crusted pizza peel.
  10. Note: I prefer to add ground corn meal (even using a rolling pin to grind slightly more) to the bottom of the work surface or pizza peel. I build my pizza on the pizza peel for easy transition.
  11. Brush lightly to edges.
  12. Add dollops of mascarpone and spread with the back of a spoon gently spreading to cover the entire pizza.
  13. Add the quarto cheese evenly.
  14. Add the Brussels sprouts, bacon and shrimp chunks.
  15. Lightly salt if preferred. Add ground pepper if preferred.
  16. And finally add 2-4 TBS of Sweet Heat for desired depth of flavor!
  17. Slide the pizza onto the stone.
  18. Cook pizza until crisp bubbling, brown edges, check the bottom by using a metal spatula.
  19. Remove with cleaned pizza peel. Rest 3-5 min before making slices.
Prep Time: 30 minutes - Cook Time: 45 minutes ; Yield: 4-6
Serving Size: 2 slices
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Grilled Walleye

This fish recipe works best cooking on charcoal, but will taste good no matter what you use to cook it.

  • 4 walleye pike fillets, skin still on
  • 2 tsp Sauce Goddess Super Chunk Spice Rub
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter, melted
  • 2 bunches fresh rosemary and thyme, soaked in water
  • 2 Tbsp fresh thyme leaves
  1. Place walleye skin side down on a work surface. Drizzle with olive oil. Sprinkle about 1/2 tsp of spice rub on each fillet.
  2. Heat up charcoal grill. Once red hot throw thyme and rosemary springs on coals. It will smoke a bit.
  3. Place fish skin side down on the grill and cook for 2 minutes.
  4. Flip and drizzle with melted butter. Cook 2 minutes on the other side. The skin should look charred.
  5. Remove from grill and sprinkle with fresh thyme and serve.
Prep Time: 6 minutes - Cook Time: 4 minutes ; Yield: 4 servings
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Spiced Butter Grilled Shrimp

Spiced Butter Grilled Shrimp

Using this easy recipe cook shrimp right on the grill or on skewers.

  • 1 pounds of large shrimp (peeled and de-veined) tails on (if you want a handle)
  • 1/2 stick of butter
  • 1/4 cup light olive oil
  • Juice of one lemon
  • 1 Tbsp Latin Heat or BBQ Sweet Heat Rub
  • 1 gallon size zip style baggie
  1. Heat butter and olive oil together until melted.
  2. Add lemon juice and Sauce Goddess spice rub seasoning.
  3. Place all in a zip style baggie, add shrimp and close. Mix the closed bag with your hand to coat the shrimp.
  4. Let marinade 1 hour or so.
  5. Grill until shrimp is just turning pink.

This Sauce Goddess Rub recipe can easily be done with scallops, chicken breast or even veggies. Click here to watch Sauce Goddess grill up some shrimp

Prep Time: 1 hour, 20 minutes - Cook Time: 15 minutes
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Bacon Wrapped Scallops

Prep Time: 5 minutes - Cook Time: 10 minutes
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