Johnny Jalapenos Cancun Vacation Citrus Shrimp Medly Recipes

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JALAPENO PICKLED SHRIMP



Jalapeno Pickled Shrimp image

Provided by Food Network

Categories     appetizer

Time 12h10m

Yield 4 servings

Number Of Ingredients 11

1 large onion, sliced
2 fresh jalapenos, sliced
1 1/2 cups white vinegar
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 1/2 tablespoons mustard powder
1 package cheese garlic dressing (dry ingredients only) (recommended: Good Seasons)
10 to 15 whole black peppercorns
5 bay leaves
1 tablespoon chopped dill
1 1/2 pounds cooked shrimp (preferably shells removed)

Steps:

  • Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.

JOHNNY JALAPENO'S 'CANCUN VACATION' CITRUS SHRIMP MEDLY



Johnny Jalapeno's 'cancun Vacation' Citrus Shrimp Medly image

This is a fantastic one dish meal recipe that is super fast and easy to make. And here's how this recipe came about: JJ and the McDaniel gang went on a long needed vacation. They were enjoying the blue waters and sandy beaches of cancun, but that Johnny still had a hankerin for cookin! (it's in his blood, he can't help it). Well, with all those delicious tropical fruits and flavors around, he told the gang that "well, a man's gotta do what a man's gotta do". So the gang helped their buddy and stormed inta the hotel kitchen wavin their pistolas high up in the air shoutin' 'Stand back!" as Johnny started grabbin for the pans. Well that frightened little manager of the hotel had him a taste,.. It was so good, that when the sheriff arrived, the manager told him that is was just a case of 'good old island fever!" The sheriff was initially a bit upset by the false alarm , but he got over it just fine after a taste of this medly. Ah, love vacations, they'z always an adventure! said Johnny.

Provided by 2Bleu

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
2 tablespoons butter
2 garlic cloves, minced
1 jalapeno, diced small (optional)
1/2 red onion, thinly sliced
1 tablespoon fresh ginger, minced (or 1 tsp ground)
1 large carrot, ribboned (see instructions)
1 (8 ounce) can sliced water chestnuts, drained
1/3 cup pink grapefruit juice
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons honey
1 1/2 lbs jumbo shrimp, peeled deveined
1 cup cooked white rice (or brown)
1/4 cup chopped parsley flakes

Steps:

  • CARROT RIBBONS: Peel the carrot and then continue peeling long strips, rotating the carrot so the strips don't get too wide.
  • Heat oil and butter in a large skillet on medium heat. Add the garlic, jalapeno, onion, and ginger. Cook 1 minute to soften onions. Add carrots, and water chestnuts and continue cooking until carrots are just tender, about 2-3 minutes. Spoon the vegetables to a dish and cover to keep warm.
  • In the same skillet increase the heat to med-high. Add the juices and honey. When the juice has simmered down some, add the shrimp and cook about 1 minute per side when shrimp is just about fully cooked.
  • Add the vegetables back in along with the cooked rice and stir until sauce coats everything and thickens. Plate up, garnish with the dried parsley, and serve.

Nutrition Facts : Calories 360, Fat 11.2, SaturatedFat 4.4, Cholesterol 229.8, Sodium 1040.4, Carbohydrate 39.1, Fiber 2.9, Sugar 13.1, Protein 26

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

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.

GULF-STYLE CITRUS SHRIMP



Gulf-Style Citrus Shrimp image

The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine.

Provided by diner524

Categories     < 30 Mins

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

1 lime
1 medium orange
6 tablespoons butter
1/4 cup green onion, chopped
3/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
1/4 cup fresh cilantro, chopped
9 ounces fettuccine pasta, cooked (package refrigerated)

Steps:

  • Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
  • Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
  • Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
  • To serve, spoon shrimp mixture over hot cooked fettuccine.

Nutrition Facts : Calories 488.2, Fat 20.9, SaturatedFat 11.6, Cholesterol 267, Sodium 318.4, Carbohydrate 43.6, Fiber 1.5, Sugar 3.5, Protein 31.4

CITRUS MARINATED SHRIMP



Citrus Marinated Shrimp image

My Mom served this as a starter to dinner last week. I don't know where it was originally published but it's accredited to Peter Dorsey of Warwick, Rhode Island The preparation time does not include the 24 hour marinating time. My Mom didn't marinate the shrimp for the full 24 hours and the dish was still delicious.

Provided by Dreamer in Ontario

Categories     < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 18

3 lemon slices, thin slices
2 bay leaves
1/2 cup water
1 pinch salt
1 pinch pepper
1 lb shrimp, unshelled (about 32)
1/4 cup ketchup
1 garlic clove, minced
1/2 cup vegetable oil
1/3 cup fresh lemon juice
2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seeds
1/4 teaspoon Tabasco sauce
1 orange, thinly sliced
1 white onion, thinly sliced
salt and pepper, to taste
lettuce leaf, for lining the plates

Steps:

  • Combine first 5 ingredients in a saucepan and bring to a boil.
  • Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
  • Drain shrimp in colander, refresh them under cold water, and shell and devein them.
  • In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
  • Toss shrimp with marinade and chill mixture, covered, for 24 hours.
  • Drain shrimp and arrange on lettuce leaves on serving plates.

CITRUS HERB SHRIMP



Citrus Herb Shrimp image

Make and share this Citrus Herb Shrimp recipe from Food.com.

Provided by dicentra

Categories     Mexican

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

2 lbs unpeeled large shrimp
6 tablespoons chopped of fresh mint
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons grated peeled fresh ginger
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon sugar
2 garlic cloves, minced

Steps:

  • Peel and devein shrimp, leaving tails intact.
  • Bring a large pot of water to a boil. Add shrimp; cook 5 minutes or just until shrimp are done.
  • Drain; rinse under cold running water. Place shrimp in a large bowl; chill.
  • Combine mint and remaining ingredients. Add to shrimp; toss well to combine. Chill 1 hour.

Nutrition Facts : Calories 114.5, Fat 3, SaturatedFat 0.5, Cholesterol 138.2, Sodium 368.8, Carbohydrate 2.3, Fiber 0.3, Sugar 0.4, Protein 18.7

SHRIMP JALAPENO BOATS



Shrimp Jalapeno Boats image

These appealing "boats" make an attractive addition to any appetizer tray. "We love jalapenos and so do a lot of our friends," writes Peggy Wolfgang of Canby, Oregon.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 5

18 medium jalapeno peppers
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 pound cooked small shrimp, peeled and deveined

Steps:

  • Cut jalapenos in half and remove seeds. Place in two ungreased 15x10x1-in. baking pans. In a small bowl, combine the cream cheese, cheddar cheese and onions; spoon into jalapeno halves. Top with shrimp. , Bake at 400° for 18-22 minutes or until jalapenos are tender.

Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SHRIMP AND JALAPENO NACHOS



Shrimp and Jalapeno Nachos image

What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart.

Provided by Chef John

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 15

Number Of Ingredients 13

½ cup sour cream
½ avocado, peeled and pitted
½ lemon, juiced
1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
1 tablespoon vegetable oil
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
50 large (restaurant-style) tortilla chips, or as needed
2 jalapeno peppers, seeded and very thinly sliced
3 ½ cups shredded pepperjack cheese, or as needed
15 cherry tomatoes, sliced - or as needed
¼ cup chopped fresh cilantro

Steps:

  • Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
  • Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
  • Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
  • Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
  • Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
  • Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
  • Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.3 g, Cholesterol 82.4 mg, Fat 14.9 g, Fiber 1 g, Protein 12.5 g, SaturatedFat 7 g, Sodium 277.7 mg, Sugar 0.2 g

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