Jalapeno Pickled Shrimp Recipes

JALAPENO WRAPPED SHRIMP

Jalapeno Wrapped Shrimp image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

16 jalapeno peppers
1 (8-ounce) package cream cheese, room temperature
16 large shrimp, cleaned and cooked
8 ounces prosciutto
16 toothpicks

Steps:

Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes.

SHRIMP AND JALAPEñO BROCHETTES

Shrimp and Jalapeño Brochettes image

Categories Shellfish Broil Marinate Cocktail Party Low Cal Backyard BBQ Hot Pepper Grill Grill/Barbecue Healthy Gourmet

Yield Makes 48 hors d'oeuvres

Number Of Ingredients 6

Ingredients

forty-eight 8-inch wooden skewers
1 garlic clove
1/2 teaspoon salt
2 tablespoons vegetable oil
a 12-ounce jar pickled whole jalapeño peppers, drained
48 small shrimp (about 1 pound), shelled, deveined, rinsed, and drained well

Steps:

In a shallow dish let the skewers soak in water to cover for 1 hour. On a cutting board mince and mash the garlic to a paste with the salt. In a bowl combine the garlic paste, the oil, and 1 of the jalapeño peppers minced (wear rubber gloves) and toss them until they are coated with the marinade, and let them marinate for 30 minutes. Cut the remaining jalapeño peppers crosswise into forty-eight 1/4-inch slices and thread 1 shrimp around 1 jalapeño slice on each skewer. The brochettes may be prepared up to this point 2 hours in advance and kept covered and chilled.
Grill the brochettes on a rack set about 4 inches over glowing coals, turning them once, for 2 to 3 minutes, or until the shrimp are pink and just firm.
(Alternatively, the brochettes can be broiled on racks set in jelly-roll pans under a preheated broiler about 4 inches from the heat, turning them once, for 2 to 3 minutes, or until the shrimp are pink and just firm.)

PICKLED JALAPENOS

Pickled Jalapenos image

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Provided by Simply Sundays!

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h

Yield 48

Number Of Ingredients 6

Ingredients

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

Steps:

Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g

BEST PICKLED SHRIMP

Best Pickled Shrimp image

These pickled shrimp are the best--a perfect light appetizer that can be made ahead of time and enjoyed as-is with a cold glass of white wine. You'll love the contrast between the bright lemon acidity and the pungent peppers, onions, and capers.

Provided by NicoleMcmom

Time 8h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup apple cider vinegar
½ cup olive oil
¼ cup lemon juice
1 small red onion, thinly sliced
1 medium lemon, thinly sliced
1 medium Fresno chile, thinly sliced
3 cloves garlic, smashed
3 leaf (blank)s bay leaves, crushed
2 tablespoons capers, roughly chopped
1 teaspoon celery seed
1 teaspoon lemon zest
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds large shrimp - peeled, deveined, and tails left on

Steps:

Combine vinegar, olive oil, lemon juice, onion, lemon slices, Fresno chile, garlic, crushed bay leaves, capers, celery seed, and lemon zest in a large bowl; stir until well combined. Place in the refrigerator while you prepare the shrimp.
Combine 3 quarts of water and seafood seasoning in a large saucepan; bring to a boil. Add shrimp and cook for exactly 2 minutes. Drain well and add to chilled onion mixture. Cover and refrigerate 8 hours to overnight, or up to 4 days.
Serve chilled.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 14.6 g, Fiber 1 g, Protein 19 g, SaturatedFat 2.1 g, Sodium 642.8 mg, Sugar 0.8 g

GARLIC-JALAPEñO SHRIMP

Garlic-Jalapeño Shrimp image

This tasty marinade-hot but not punishing-is so easy and so flavorful that it will quickly make its way into your regular rotation. Shrimp is marinated with garlic, fresh lime juice, and jalapeño chile peppers, then seared in a skillet until fully cooked through.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 6

Ingredients

20 large shrimp (about 1 pound), peeled and deveined (tails left intact; optional)
3 garlic cloves, minced
1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

SHRIMP GRITS, PICKLED JALAPEñO, FRIED EGG

Shrimp Grits, Pickled Jalapeño, Fried Egg image

Wylie Dufresne, chef/owner of [Alder](http://aldernyc.com/) and [WD~50](http://wd-50.com/) in New York City, shared this recipe exclusively with Epicurious. "Modernist cuisine is a mind-set," says Dufresne. "It's a paradigm shift." In this recipe, Dufresne applies his modernist cuisine ideology to shrimp and grits, reimagining the flavors and textures of the classic dish. "I've always been interested in shrimp and grits. When I came across a [Shrimp & Grits](/recipes/food/views/367141) recipe on Epicurious, from an old issue of _Bon Appétit,_ I thought, 'Wouldn't it be cool if we made the shrimp _into_ grits?' Again, the modernist leap here was in the idea, not the technique, which is quite simple." To transform shrimp into grits, Dufresne grinds them in a meat grinder: once when raw, and then two more times after they've been cooked. Corn powder, vegetable stock, and "a healthy knob of butter" help create the creamy, starchy quality of actual grits, while homemade pickled jalapeños lend some heat. "Adding a fried quail egg is optional," says Dufresne, "but makes it much better, of course."

Provided by Wylie Dufresne

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 jalapeño, thinly sliced
3/4 cup water
1/2 cup distilled white vinegar
1/4 cup sugar
1 teaspoon kosher salt
2 1/2 pounds peeled and cleaned large (16 to 20 count) shrimp, thawed if frozen and tails removed (2 pounds total without tails)
6 tablespoons unsalted butter
1 teaspoon kosher salt
1/8 teaspoon cayenne or to taste
1 2/3 cups vegetable stock
1 cup corn powder*
1 scallion, white and light-green parts only, thinly sliced
1/4 teaspoon freshly ground black pepper
4 fried quail eggs (optional)
Equipment: Meat grinder fitted with a fine (3/16-inch) die

Steps:

Place the jalapeño slices in a small heatproof bowl.
In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.
Grind the shrimp using a meat grinder fitted with a fine (3/16-inch) die.
Clean and dry the meat grinder and parts (you will need it again later).
In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground shrimp, along with 1/2 teaspoon salt and the cayenne, and cook, stirring constantly with a wooden spoon (the shrimp will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the shrimp 2 more times.
Return the shrimp "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 4 tablespoons butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoon salt, along with the scallion and pepper. Divide the shrimp "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.