Grilled Garlic Shrimp with Spicy Mango-Habanero Glaze on Fried Rice Ingredients : For the Shrimp: - 6 jumbo tiger shrimp(peeled, tails on) - 3 cloves garlic, minced - 2 tbsp olive oil - 1 tsp smoked paprika - ½ tsp salt - ½ tsp black pepper - 1 tbsp lime juice For the Spicy Mango-Habanero Glaze: - 1 cup ripe mango, pureed - 1 habanero pepper, seeded and minced (adjust to heat preference) - 2 tbsp honey - 1 tbsp lime juice - 1 tsp grated ginger - 1 clove garlic, minced - ¼ tsp salt For the Fried Rice: - 1.5 cups cooked jasmine rice - 1 tbsp sesame oil - 1 egg, lightly beaten - 2 tbsp finely diced carrots (if using) - 2 tbsp green peas (if using) - 1 tbsp soy sauce - 1 tsp fish sauce (optional) - 1 scallion, thinly sliced For Garnish & Plating: - Fresh cilantro leaves** - Thinly sliced habanero rounds - Mango diced Instructions: Prepare the Mango-Habanero Glaze: 1. In a small saucepan, combine mango purée, habanero, honey, lime juice, ginger, garlic, and salt. 2. Simmer over medium-low heat for 8–10 minutes until thickened. Strain for smoothness (optional). Set aside. Marinate and Grill the Shrimp: 1. Toss shrimp with olive oil, minced garlic, smoked paprika, salt, pepper, and lime juice. Marinate for 15 minutes. 2. Grill on high heat for 2 minutes per side, basting with glaze in the last 30 seconds. 3. Make the Fried Rice: 1. Heat sesame oil in a wok. Sauté carrots and peas for 1 minute. 2. Push veggies aside, pour in beaten egg, and scramble lightly. 3. Add rice, soy sauce, and fish sauce. Toss until evenly coated. 4. Press rice into a greased ring mold on the plate to form a perfect circle. 4. Plate with Precision: 1. Place grilled shrimp atop the rice mold, tails upright. 2. Drizzle extra glaze around the plate. 3. Garnish with cilantro, habanero slices, and microgreens. 4. Serve with lime wedges. #byronella

Smoked Habanero Hot Sauce Fiery Smoked Habanero Hot Sauce with Garlic and Roasted Peppers Ingredients: 8 habanero peppers, stems removed 2 cloves garlic, peeled 1/2 cup onion, chopped 1 red bell pepper, roasted and peeled 1/4 cup apple cider vinegar 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1 tablespoon lime juice 1 teaspoon sugar (optional, for balance) 1/2 cup water (adjust to desired consistency) 1 tablespoon olive oil Directions: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and habanero peppers for 5–7 minutes until softened and lightly charred. Transfer the sautéed mix to a blender. Add roasted red bell pepper, apple cider vinegar, smoked paprika, salt, lime juice, sugar (if using), and water. Blend until smooth. Taste and adjust salt, lime, or sugar as needed. Pour sauce into a saucepan and simmer over low heat for 10 minutes to meld flavors. Let the sauce cool, then transfer to a clean bottle or jar. Refrigerate and use within 3 weeks. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 25 kcal | Servings: 16 (1 tablespoon servings) #hotsauce #habanero #spicyrecipes #fermentedhotsauce #homemadehotsauce #hotpepperlove #smokyflavors #hotandspicy #fierysauces #condimentgoals #spiceaddict #smallbatchsauce #heatseeker #spicyfoodlovers #saucerecipes #chilihotsauce #preservingtaste #craftsauce #foodieflavors #spicygoodness Turn up the HEAT! This Smoked Habanero Hot Sauce is bold, smoky, and absolutely addictive. Perfect for tacos, wings, and everything in between!

Haitian Epis Traditional Haitian Epis Seasoning Base with Garlic, Herbs, and Peppers Ingredients: 1 cup green bell pepper, chopped 1/2 cup red bell pepper, chopped 1 small yellow onion, chopped 5 garlic cloves 1/2 cup scallions (green onions), chopped 1/4 cup fresh parsley, chopped 2 tablespoons fresh thyme leaves 1 bouillon cube (Maggi or similar) 1/4 teaspoon ground cloves 1/2 teaspoon black pepper 1 tablespoon lime juice 1/4 cup apple cider vinegar 1/4 cup olive oil 1 Scotch bonnet or habanero pepper (optional, for heat) 1–2 tablespoons water (as needed for blending) Directions: Add all ingredients to a blender or food processor. Start with a tablespoon or two of water to help the blending process. Blend until a coarse but uniform paste forms. Adjust seasoning to taste if needed. Store Epis in a clean glass jar in the refrigerator for up to 2 weeks, or freeze in ice cube trays for longer storage. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 40 kcal (per tablespoon) | Servings: Makes about 1.5 cups #haitianepis #haitianfood #caribbeanflavors #haitiankitchen #seasoningpaste #freshherbs #homemadeseasoning #caribbeanstaple #episrecipe #traditionalhaiti #garlicandherbs #flavorbase #haitianhomecooking #kreyolcooking #spiceblend #caribbeanseasoning #flavorbomb #cookingstaple #episfromscratch #easyseasoning 🧄🌿 Unlock authentic Haitian flavor with this homemade Epis! A bold, herb-packed seasoning base for everything from stews to rice and meats.