Jalapeno pickled shrimp is a delightful appetizer or snack that combines the zesty flavor of jalapenos with the delicate taste of shrimp. This dish is sure to be a hit at any gathering and can be easily prepared with just a few simple ingredients. Whether you prefer your shrimp spicy or mild, this recipe is sure to satisfy your taste buds. With its tangy and slightly spicy flavor, jalapeno pickled shrimp is the perfect way to add a kick to any meal.
Here are our top 7 tried and tested recipes!
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.
SHRIMP AND JALAPEñO BROCHETTES
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
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
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
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
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
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
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
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
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
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.
JALAPENO PICKLED SHRIMP
Quick and easy from an old issue of Real Simple magazine. I like to make a batch of this and keep it on hand for salads, tacos, whatever! Do not leave the shrimp in the juice/marinade for more than a day as they will become very tough. Make sure to pour off the juice if not eaten within 24 hours!
Provided by CheCheCherie
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the jalapenos in half lengthwise.
- Place in a large bowl with the shrimp.
- Toss with the remaining ingredients.
- Cover and refrigerate up to a day ahead.
- Pour off juices after 24 hours.
Nutrition Facts : Calories 92.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 165.7, Sodium 681.1, Carbohydrate 1.9, Fiber 0.7, Sugar 0.7, Protein 18
Tips:
- Choose fresh, large shrimp. Smaller shrimp will become tough when pickled.
- Use a variety of peppers. Different types of peppers will give your shrimp a different flavor profile. For a milder pickle, use less spicy peppers. For a spicier pickle, use more spicy peppers.
- Don't overcook the shrimp. Shrimp should be cooked until it is just opaque. Overcooked shrimp will be tough and chewy.
- Let the shrimp cool completely before pickling. This will help the shrimp to absorb the flavors of the pickling liquid.
- Store the pickled shrimp in a covered container in the refrigerator. Pickled shrimp can be stored for up to 2 weeks.
- Serve the pickled shrimp as an appetizer or snack. They can also be used in salads, sandwiches, and tacos.
Conclusion:
Pickled shrimp is a delicious and easy-to-make appetizer or snack. It is a great way to use up leftover shrimp, and it is also a healthy and flavorful addition to any meal. With a variety of different recipes to choose from, you're sure to find a pickled shrimp recipe that you'll love. So next time you're looking for a quick and easy appetizer, give pickled shrimp a try!
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