Best 2 Snakewich With Venom Sauce Recipes

Snake meat is not a popular menu item in Western society, yet it is consumed regularly in many parts of the world, including Africa, Asia, and Australia. Many cultures find snake meat not only to be a delicacy but also a purported health tonic, curing many ills. While it is true that snake meat is rich in protein and contains many essential vitamins and minerals, there is no scientific evidence to support the belief that it has any medicinal properties. Despite this, snake meat remains a popular food in many cultures worldwide and is often prepared in a variety of ways. One popular way to prepare snake meat is in a dish called a "snakewich." A snakewich is a sandwich that is made with snake meat as the main ingredient. The snake meat is typically cooked in a variety of ways, including grilling, frying, or baking, and is then placed on a bun or bread with various toppings and condiments. One popular topping for a snakewich is a venom sauce, which is a sauce that is made from the venom of a snake.

Check out the recipes below so you can choose the best recipe for yourself!

SNAKEWICH WITH VENOM SAUCE

Snakewich with Venom Sauce image

Our Halloween party is so big, I hold it in the street. This sandwich shaped like a snake is tasty and a scary good centerpiece. -Suzanne Clark, Phoenix, Arizona

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 20 servings.

Number Of Ingredients 15

Ingredients

2 loaves (1 pound each) frozen bread dough
3 tablespoons butter, melted
2 tablespoons sesame seeds or poppy seeds
3/4 cup roasted sweet red peppers, drained
1 cup mayonnaise
1/2 cup finely chopped pepperoncini
2 garlic cloves, minced
1 pound sliced deli smoked turkey
1 pound sliced deli ham
3/4 pound sliced provolone cheese
2 large tomatoes, thinly sliced
1 medium head iceberg lettuce, thinly sliced
2 pretzel sticks or toothpicks
2 pickle slices
2 ripe olive slices

Steps:

Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping one end of one log to resemble a snake head and one end of the second log to resemble a rattle., Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely., Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop remaining peppers and place in a bowl; stir in mayonnaise, pepperoncini and garlic., On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue., For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach pickle slices and olives for eyes. Using a serrated knife, cut sandwich into 20 slices; serve with remaining sauce.

Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 897mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

SHRIMP IN GARLIC CREAM SAUCE OVER RICE

Shrimp in Garlic Cream Sauce over Rice image

This shrimp in garlic cream sauce is one of my favorite recipes.

Provided by Laurie

Categories Seafood Shellfish Shrimp

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
½ cup diced onion
½ cup diced celery
1 clove garlic, minced
1 cup uncooked jasmine rice
1 cup chicken stock
½ cup butter
1 clove garlic, minced
2 pounds small raw shrimp, peeled and deveined
½ cup fresh lemon juice
½ cup sherry
1 tablespoon hot sauce (such as Tabasco®)
1 cup heavy cream
salt and ground black pepper to taste
1 pinch paprika

Steps:

Heat olive oil in a pan over medium heat. Saute onion, celery, and garlic until soft, about 5 minutes. Add rice and cook, stirring frequently, until toasted, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
Melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add shrimp, lemon juice, sherry, and hot sauce. Cook until shrimp turn pink, 2 to 3 minutes. Stir in cream and heat through, but do not bring to a boil. Season with salt and pepper.
Spoon the shrimp cream sauce over the rice. Sprinkle with paprika and serve.

Nutrition Facts : Calories 837.1 calories, Carbohydrate 50.6 g, Cholesterol 488.3 mg, Fat 50.6 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 29.3 g, Sodium 1078.6 mg, Sugar 2.3 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Be sure to cook the snake meat thoroughly to avoid any potential health risks.
If you are using a venomous snake, be sure to remove the venom sac before cooking.
The venom sauce is very spicy, so use it sparingly.
Serve the snakewich with your favorite sides, such as french fries, onion rings, or coleslaw.

Conclusion:

The snakewich is a unique and delicious sandwich that is sure to impress your friends and family. It is a perfect meal for a party or a potluck. Just be sure to warn your guests about the spicy venom sauce!