Jalapeno Pickled Shrimp Food

SHRIMP-STUFFED JALAPENO POPPERS

Shrimp-Stuffed Jalapeno Poppers image

Provided by Food Network Kitchen

Time 45m

Yield 12 servings

Number Of Ingredients 9

Ingredients

12 medium jalapeno peppers
12 large shrimp, peeled and deveined, tails intact
Kosher salt
1 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon Old Bay Seasoning
1 cup lager-style beer
Vegetable oil, for frying
Malt vinegar, for serving

Steps:

Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.

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

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.

BEST PICKLED JALAPENOS

Best Pickled Jalapenos image

Make and share this Best Pickled Jalapenos recipe from Food.com.

Provided by Miss Annie

Categories Very Low Carbs

Time 50m

Yield 4 pints

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
1 teaspoon oregano leaves
2 garlic cloves
sliced carrot (optional)
jalapeno (see note)
sliced onion, separated into rings (optional)
1 1/2 quarts water
2 cups white vinegar
1/2 cup pickling salt

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.

Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.2, Sodium 14163.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.5, Protein 0.1

SOY-PICKLED JALAPEñOS

Soy-Pickled Jalapeños image

Provided by Lillian Chou

Categories Side Vegetarian Quick & Easy Lemon Healthy Vegan Jalapeño Soy Sauce Boil Gourmet

Number Of Ingredients 5

Ingredients

3 large fresh jalapeños (4 inches), sliced 1/8 inch thick
1/2 cup soy sauce
1/2 cup water
2 teaspoons grated lemon zest
2 teaspoons packed dark brown sugar

Steps:

Combine all ingredients in a small heavy saucepan and bring to a boil.
Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours.

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.