Pickled Jalapeno Grilled Shrimp Recipes

GRILLED JUMBO SHRIMP AND PICKLED "GAZPACHO" ROLL-UPS

Steps:

• Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
• In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!

PICKLED JALAPENO GRILLED SHRIMP

Steps:

• For the pickled jalapenos: Place the jalapenos in a clean jar. Bring remaining ingredients to a boil in a stainless steel pot. Pour immediately over the jalapenos and let cool to room temperature. Cover and refrigerate overnight before serving. Leftovers will keep in the refrigerator for several weeks. For the shrimp: Blend pickled jalapenos and the pickle juice, cilantro, garlic, lime zest and juice, salt, pepper and oil in a food processor. Pour over the shrimp, and marinate for about 1 hour. Preheat the grill (preferably charcoal) and set up for indirect grilling with coals on one side of the grill. Grill shrimp on the cooler side of the grill with the lid closed to capture smoke. Cook 10-15 minutes, or until just cooked through. Serve hot off the grill, or chill and serve with cocktail or tartar sauce. Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/05/25/FDI31OMH6D.DTL&ao=5#ixzz1wDKrPk6y

JALAPENO PICKLED SHRIMP

Steps:

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

JALAPENO WRAPPED SHRIMP

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.

PICKLED SHRIMP

Steps:

• Fill a large bowl with ice-cold water.
• Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
• Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
• Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

PICKLED SHRIMP

Steps:

• Fill a large bowl with ice-cold water.
• Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
• Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
• Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

GRILLED SHRIMP WITH JALAPENOS

Steps:

• Clean and devein shrimp, slice open along the back.
• Thinly slice jalapeño, place inside shrimp.
• Wrap each shrimp with 1/2 slice bacon.
• Use a toothpick to hold.
• Grill and serve with a spicy bbq sauce.

PICKLED JALAPENOS

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.

BEST PICKLED SHRIMP

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.

EASY PICKLED JALAPENO PEPPERS

Steps:

• Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
• Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
• Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.

SHRIMP GRITS, PICKLED JALAPEñO, FRIED EGG

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.

BEST PICKLED JALAPENOS

Steps:

• In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
• Mix the brine ingredients and bring to a boil.
• Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
• Pour boiling brine over the peppers within 1/2" from the top.
• Seal by hot water bath for 20 minutes.
• Let jars sit for 3 weeks for the best flavor.
• NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.

PICKLED SHRIMP

Steps:

• Make court bouillon for shrimp: Put a few peppercorns, 4 bay leaves, 1/4 onion and/or leek, 1 clove garlic and a few sprigs fresh thyme or oregano in a pot of water. Bring to a boil, and let cook 15 minutes. Then add 1 teaspoon salt and shrimp, and cook for 2-3 minutes at below a boil. Remove shrimp with a strainer.
• In separate bowl, combine all other ingredients except oil and oregano. Let sit 5 minutes. Add shrimp. Mix well. Add oil, and mix. Add oregano, and mix. Serve at least 5 hours later and ideally the next day, cold or room temperature.