Brother Bru Bru's Recipe Ideas

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Flaming fixed Bean Dip
Start with refried beans, black or pinto, add a shredded salty cheese (such as parmesean or even dry jack), then liberally mix in the Brother Bru-Bru's African Hot Pepper Sauce. You'll be surprised how plain old beans are suddenly new again.

Passionate Fruit
Tropical fruit salad isn't just for Betty Crocker any more. Blow away everyone's expectations by slicing fresh mangoes, pineapple, passionfruit and guava, then sprinkling with salt and Brother Bru-Bru's African Hot Pepper Sauce. The sweet fire will have tongues wagging.

Broiled Shrimp
Serves 4
1 ½ pounds uncooked jumbo shrimp
1 cup peanut or vegetable oil
3 large garlic cloves, coarsely chopped
½ teaspoon Brother Bru Bru's African Hot Pepper Sauce
8 tablespoons unsalted butter
¼ cup strained fresh lemon juice
Leaving the tail shells intact, carefully shell and de-vein the shrimp. Wash them under cold running water and dry them with paper towels. Combine ½ cup of the oil with the garlic and Brother Bru Bru's African Hot Pepper Sauce in a blender and blend at low speed until it is well-mixed. Pour the mixture into a deep bowl and stir in the remainder of the oil.
Drop the shrimp into the marinade and turn them about with a spoon until they are evenly coated. Marinate the shrimp at room temperature for about 2 hours, stirring them from time to time.
Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler of your oven.
Remove the shrimp from the marinade and lay them side by side on the grill or broiling rack. Broil about 3 inches from the heat for about 2 to 3 minutes on each side, or until the shrimp are firm and pink.
While the shrimp are cooking (set a timer, so you don't overcook them), melt the butter in a small skillet, over moderate heat. Before the foam begins to subside, stir in the lemon juice. Pour the still foaming lemon butter over the shrimp and enjoy.

Add to Cart:

  • Model: BB001
  • 200 Units in Stock

This product was added to our catalog on Saturday 01 September, 2012.

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