Defcon Sauces bring flavorful hot, hot, hot heat. Steal three of their mega-spicy, bold recipes, which are not for the faint-hearted foodie. by John Dilly
The history of my company, Defcon Sauces, goes back nearly two decades. What started as a homemade wing sauce, made exclusively for Defcon’s annual Superbowl party in 1992, has transformed into a global phenomenon enjoyed by thousands around the world. Defcon’s culinary masterpieces center around traditional buffalo-style wings, but we have branched out into habanero horseradishes, rubs and other unique gastronomical delights.
YIELD 4–6 servings
ZEST FACTOR very hot
PREP TIME 10 minutes
COOK TIME 10 minutes
For the shrimp:
1 tablespoon butter
12 large shrimp, peeled and roughly chopped
1 onion, chopped
1 tablespoon minced garlic
salt and pepper to taste
For the dip:
Shrimp mixture from above recipe
8 ounces cream cheese
3 tablespoons mayonnaise
3 tablespoons habby Horse
Salt and pepper to taste
parsley and paprika for garnish
Make the shrimp: Melt the butter in a sauté pan. Add onion and sauté. Add garlic and shrimp, and sauté until cooked through. Set aside and allow to cool.
Make the dip: Place all ingredients in a food processor and pulse together until well blended but still chunky. Transfer to serving bowl and sprinkle with parsley and paprika. Serve with crackers.
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