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Trappey's is one of the oldest hot sauce brands in around. The company produces Red Devil Cayenne Pepper Sauce, Bull Louisiana Hot Sauce, Inda-pep Pepper Sauce, Chef Magic Jalapeño Sauce and pickled jalapenos.
Trappey was founded in 1898, when Louisiana entrepreneur (and former McIlhenny Company employee) B.F. Trappey began growing tabasco chilies from Avery Island seed. He founded the company B.F. Trappey and Sons and, with the help of his ten sons and one daughter, began producing his own sauce, which he called "Tabasco." The McIlhenny family, makers of Tabasco brand sauce eventually responded to this challenge and a several decades-long feud by receiving a trademark for their Tabasco brand in 1906. Afterwards Trappey resorted to the more ubiquitous "Louisiana Hot Sauce."
Trappey’s is a typical Louisiana-style sauce containing vinegar, peppers, and salt. The sauce uses xanthan gum to smooth out its consistency. Trappey's is called Louisiana-style as it is no longer produced in Louisiana, but rather imported from Colombia. Trappey's is noticeably milder than most other Louisiana-style sauces.
SHRIMP SALAD
1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Creole mustard
1/2 tsp dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 lbs. uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)
Preparation:
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
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