Trader Joe’s ITALIAN BOMBA HOT SAUCE


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Since it was released Trader Joe’s Italian “Bomba” Hot Pepper Sauce has blown up as one of the best new products that Trader Joe’s has come out with. Once again in this case it’s not unjustified hype…. all the hype about TJ’s “BOMBA” is completely justified! This stuff is just incredible. I could say “its the bomb” but I won’t!

BOMBA is made primarily from crushed Calabrian chiles which in this product are also fermented. You probably know that fermenting foods adds complex elements to flavor, expanding them more. They become deeper and more complex, and in this Bomba sauce the fermentation of Calabrian chiles adds that magical “fifth” taste.. yup you got it. UMAMI. Now of course this Bomba hot sauce is spicy but it is really not knock your head off spicy. It’s spicy and full of flavor at the same time. I just put a small spoonful in my mouth and while I got “yes this is kind of spicy”, it didn’t want to make me want to drink a glass of milk or anything. I got something beyond “spicy”, there is a kind of funkiness (oh, thats the fermentation and umami) even a tiny bit of sweetness. Depending on the amount you use, you can adjust the level of spiciness. If you add even just a little bit to dishes, I am talking a quarter of a teaspoon or a few drops, it will add a level a flavor that may surprise you. How to use Bomba sauce? Of course this is going to be great added to tomato sauces, say on pasta or pizza or what have you. But what about other pasta dishes? A little bit in your Carbonara? Yeah baby. A spoonful mixed into your Spaghetti Aglio e Olio? Yes. And all those Gnocchi you love?! Regular, cauliflower, kale, or what have you… OMG folks, this stuff and some very nice olive oil will make your gnocchi soar.

But Bomba is for more than for “just Italian”. I put some on my scrambled eggs and it was divine. A drop of it onto of my buttered toasted baguette. A small spoon mixed into my avocado toast or guacamole. Add some to your next marinade. Dips and sauces? Perfect. You can mix this up with some Greek yogurt (or mayonnaise for that matter) for an instant wonderful sauce, to top some cooked Chicken Breasts, Shrimp, or Tofu as well. Or try that mix as a dip for some chips. Drizzle some with olive oil and garlic on your roasted veggies. Add a spoon of this to your soup or most any sauce to give it some jazz. I love it on cottage cheese (seriously). On my sardines on toast. Add garlic to Bomba, and of course these two go into the stratosphere. The list is endless and I promise you, you will discover uses on your own exploring that you will come up with (and if they’re good, please share some with us in the COMMENTS below).

TJ’s Bomba is truly a premium gourmet offering. Amazingly Trader Joe’s sells this for $3 a jar, which is frankly incredible. Oh and it’s really Italian, says “Product Of Italy” on the label. I have found it sold out on occasion missing on the shelves as its a big hit at TJ. So if you like it, next time grab an extra one to keep in the pantry like I do (but leave some for the next guy!) Ingredients are: Chilies, Sunflower Oil, Olive Oil, Basil, Salt, Ascorbic Acid, Citric Acid. I generally add some very good Extra Virgin Olive Oil down the road to “seal the top” off and help keep it fresher for longer as well. Honestly even if you are not really the “hot sauce” type I suggest you get a jar of this to try. Calabrian chili’s are not super hot; they are in the “medium” spice level. People can pop them in their mouths easily. Personally I can’t live without having a jar of Bomba in the fridge now and if you try this, you may feel exactly the same.

RAVE

Argentinian Red Shrimp (frozen)


(from the package) Trader Joe’s Argentinian Red Shrimp are caught off the southern coast of Argentina. They have a sweet lobster like flavor and texture. Grill, barbecue or sauté…”.

I now regularly buy these frozen shrimp at Trader Joe’s. These are very good shrimp. They’re wild, raw Red Shrimp (aka Patagonian Red Shrimp) that have been de-shelled, cleaned, deveined and flash frozen, seperately.

If you are interested in learning more, here’s info about “Patagonian Red Shrimp”

If I am not using the whole bag, I just take out as many shrimp as I need, then put them back in the freezer double bagged inside another ziplock freezer bag.

One can cook these Red Shrimp any way that you would normally use fresh shrimp after defrosting them of course. So first things first, best ways to defrost these. First off, leaving them to slowly thaw in the fridge overnight or the day before. If you have less time, you can put them in a zip lock bag, and submerge the bag in a bowl under a trickle of cold running water. In a pinch I have put some shrimp right in a bowl and covered them with 2-4 inches of cold salted water, stirring them even 5 minutes or so. I confess also in a pinch I have done an fast “emergency defrost” where I run the frozen shrimp under cold water in a colander till they are de-iced and mostly defrosted and then very SLOWLY warmed them on the lowest fire possible in liquid (salted water or some broth or whatever sauce I am cooking them in). If you are say using a sauce, you can simmer your defrosted shrimp slowly in the sauce at the very end cooking them maybe 2-3 minutes (turning them over once).

Whatever method you use, be sure not to overcook them. These Red Shrimp actually cook faster than other shrimp. I sometimes cook them, remove them when nearly done and then add them back in at the very end. These cook quite quickly, basically in a 1-3 minutes. As soon as they are no longer translucent and firm, to me they are done, or at least should be removed at that point and then added back to your dish at the end as mentioned. Cooking them just so will keep them tender and juicy and plump, which you want. If you over cook shrimp, they shrink up and become tougher. These shrimp are great in pasta, or sautéed in garlic and butter, or any shrimp dish. I made a nice curry with veggies and Thai Red Curry sauce and added the shrimp at the very last few minutes.

TJ’s Wild Red Shrimp cost $10 for a 1 lb. bag (20/25 count). They are a good size (aka Large). If you find these Patagonia Red Shrimp frozen or fresh they are usually double that price elsewhere. (UPDATE : TJ recently raised the price $1 not long after I posted this; they are now $10.99 – Feb 2021)

These Wild Red Shrimp are well worth trying.

RAVE

Below is a picture of a tasty curry dish I made with these shrimp plus lots of veggies using TJ’s Thai Red Curry sauce. I added the shrimp at the very last few minutes and served it with Jasmine Rice. Shrimp curry is yummy, and worth trying (a basic recipe is at the end)

Another dish: You can see I used these shrimp in a bowl of ramen (Roy Choi style instant ramen with a slice of cheese and butter. Sounds crazy but works, see video below). For this dish, which was a dinner I made a veggie stock instead of using the packet of seasoning* and added some fresh mushrooms. I added the shrimp at the very end of cooking, and only cooked them about a minute. You can see they look juicy and are not shriveled up from being overcooked. TIP: * Be careful with that little flavor packet in instant ramen bag. Read the label; they are just loaded with Sodium! Better is if you use some stock of your own and just a bit of the flavor packet. Worst case, use only half the packet and if it taste too flat, add something (a dash of low sodium soy sauce or a drop of Nam Pla (fish sauce)

ROY CHOI’S INSTANT RAMEN WITH CHEESE

There are so many ways you might use shrimp, so here’s one more idea: Why not Shrimp Rolls (like a lobster roll)? These shrimp are “lobster-y” so would be perfect in a a shrimp roll. Gently poach them then, put some on some lightly toasted buttered Brioche bread or aloha buns, with cut up shrimp, a little mayo, some Old Bay seasoning or dried dill… I bet this would be great, and you can pretend it’s lobster!

Another idea? Vietnamese style rice paper shrimp rolls (search Asian markets for the rice wrappers) https://justasdelish.com/vietnamese-shrimp-rolls-peanut-hoisin-sauce/

Want one more idea? Fried rice using some shrimp

THAI STYLE SHRIMP CURRY – Sauté onions and garlic in oil for 5 minutes, throw in chopped carrots, celery, potatoes (mushrooms, peas, sweet potatoes, scallions) …saute 5 minutes, throw in 1/4 cup liquid (water or broth) simmer for 10 minutes, toss in a jar of Thai Red Curry, simmer about 10 more minutes till tender. The last 2 minutes add shrimp and cook gently in the sauce, stirring occasionally. Serve with jasmine rice.