Hot and Spicy Southern Recipes

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In the south, life revolves around food. From celebrating special occasions to family-get-togethers and random meetings with friends, food has always been central to Southern culture.

The Southern cuisine is best known for being hot and spicy. Spice up your meal and wow your company with some authentic southern recipes.

Take your family and friends on a virtual vacation to the South with some hot and spicy Southern recipes.



1 pound Butter

1/4 cup Peanut oil

3 Cloves garlic -- chopped

2 tablespoons Rosemary

1 teaspoon Chopped basil

1 teaspoon Chopped thyme

1 teaspoon Chopped oregano

1 Small hot pepper chopped OR

2 tablespoons Ground cayenne pepper

2 teaspoons Fresh ground black pepper

2 Bay leaves -- crumbled

1 tablespoon Paprika

2 teaspoons Lemon juice

2 pounds Raw shrimp in their shells


Shrimp should be of a size to number 30-35 per pound


Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Nathalie Dupree writes of this Southern recipe in her book "New Southern Cooking," "Shrimp taste better when cooked in their shells because the fat under the shells preserves their flavor and tenderness. When the shells are crisp it is a pleasure to eat the shrimp with their shells on. This rich butter sauce cries out to be sopped up with crusty bread once the shrimp are gone."



4 1/2 lb. Sweet Potatoes; 8 or 9 med -peeled and cubed

1 Tsp. Salt; plus more to taste

1 c. Apricots; dried loose pack - cut into 1/4" slivers

1/2 c. Raisins

1 Tbs. Vegetable Oil; Canola

1 Onion; finely chopped

2 Tsp. Curry Powder; Madras

Fresh ground black pepper


Place sweet potatoes into large pot to cover by 1". Add 1 Tsp. salt and bring to a boil over high heat. Reduce heat to medium and cook until tender but not mushy 8 to 12 minutes. Drain well. Meanwhile in a small bowl Combine Apricots raisins and 1 cup boiling water; let sit until plumped about 10 minutes. In a large wide pot heat oil over medium high heat. Add onion and cook stirring until softened about 2 minutes. Add curry powder and cook stirring until fragrant about 2 minutes. Add the cooked sweet potatoes apricots raisins and the fruit soaking liquid. Season with salt and pepper. Stir gently over medium low heat until warmed through. (This is one of those Southern recipes that can be prepared ahead and stored covered in the refrigerator for up to 2 days. Reheat on the stove top or Microwave.) 340 C per serving..... 2g P 2g F 77g Carb 250mg

Sod 0mg Chol. By Mike and Karen Stock. Originally from Eating Well Holiday magazine.



3 lb. Ground beef

1 lb. Ground pork

1/2 Tbs. Bacon fat or 5 precooked strips of bacon crushed

1/8 c. Sugar

1/8 c. Dark brown sugar

1 Tbs. Beef soup base

1/2 Tsp. Instant coffee or 1/2 c. real coffee

1 c. Chopped celery

1 Tsp. Thyme

2 Tsp. Salt

1 Tsp. Cumin seed

1 Tsp. Garlic, powder or minced

1 Tbs. Cocoa

2 Bay leaves

1 Tsp. Cilantro

1/2 Tbs. Mexican oregano

1 Tsp. Tabasco or 1 Tsp. Cayenne pepper (more or less to taste)

3/8 c. Chili blend

2 Tbs. Paprika

1 can V-8 juice, (48 oz. ea)

1 c. Chopped onion

1/2 c. Green and red peppers, chopped

1 can Stewed tomatoes (16 oz. ea) 


Brown pork and beef, and drain very well. Add all ingredients to large crock pot and cover. Cook on high for 4 - 6 hours or low for 8 - 12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak may be substituted for the ground meat. NOTE: Like many similar beef recipes, this can be cooked on top of the stove. Brown pork and beef, then cook onions until they become limp. Add all of the other ingredients first. Cook and mix for 5 minutes, add meat last. Cover and cook on low for at least 4 hours. Stir every 10 to 15 minutes.

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