There is a restaurant that my family and I used to frequent names The Boiling Crab. We were addicted to their shrimp in the whole shebang sauce. Since we moved away from the area and the nearest location is over an hour and a half from us a few years ago I decided to try my hand at their recipe. What began as an experiment ended up as a paste that I use on everything. If melted in a wok this is awesome for cooking shrimp or seafood. It's also a great chicken, fish, pork, or beef marinade. It works well on the grill or in the oven and is truly a "sauce of all trades." This flavor has so much flavor that it even works when applied right before cooking (with no marinade time). For this reason alone I have kept it in my arsenal. I hope you enjoy it as I have!
Ingredients
15 garlic cloves
1/4 cup sriracha
1 tablespoon paprika
2 teaspoons oregano
1/2 teaspoon rosemary
1 teaspoon thyme
1 teaspoon cayenne pepper
1 1/2 teaspoons fresh ground pepper
1 teaspoon granulated garlic
1/2 teaspoon sea salt
6-8 whole calamansi (may substitute for 1/2 to 3/4 of a medium sized lemon or 1 lime)
1/2 cup olive oil
1 stick of butter (optional)
Directions
Throw everything in a blender and pulse until a nice paste is formed.
Since spices arent always at their freshest its good to do a taste test. Once your blender is off, taste the mixture and decide if you need extra seasonings.
Enjoy!
Ingredients
15 garlic cloves
1/4 cup sriracha
1 tablespoon paprika
2 teaspoons oregano
1/2 teaspoon rosemary
1 teaspoon thyme
1 teaspoon cayenne pepper
1 1/2 teaspoons fresh ground pepper
1 teaspoon granulated garlic
1/2 teaspoon sea salt
6-8 whole calamansi (may substitute for 1/2 to 3/4 of a medium sized lemon or 1 lime)
1/2 cup olive oil
1 stick of butter (optional)
Directions
Throw everything in a blender and pulse until a nice paste is formed.
Since spices arent always at their freshest its good to do a taste test. Once your blender is off, taste the mixture and decide if you need extra seasonings.
Enjoy!