GRILLED JALAPENO AND LIME SHRIMP SKEWER
With juicy citrus flavor and a bit of heat from the jalapenos, you're going to fall in love with this shrimp recipe. It's delicious and super easy to prepare!
Provided by Josephine Quick
Categories Seafood
Time 50m
Number Of Ingredients 11
Steps:
- 1. For Marinade: Process all ingredients in food processor until smooth, about 15 seconds. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.
- 2. For Shrimp: Pat shrimp dry with paper towels. To butterfly shrimp, use paring knife to make shallow cut down outside curve of shrimp. Add shrimp to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes up to 1 hour.
- 3. Prepare your grill, clean and oil so the shrimp want stick. Thread marinated shrimp on skewers. (Alternate direction of each shrimp as you pack them tightly on skewer to allow about a dozen shrimp to fit snugly on each skewer.)
- 4. Sprinkle 1 side of skewered shrimp with sugar. Grill shrimp, sugared side down, over hot side of grill, until lightly charred, 3 to 4 minutes. Flip skewers and move to cool side of grill and cook, covered until other side of shrimp is no longer translucent, 1 to 2 minutes. Remove and toss with reserved marinade. Sprinkle with cilantro and serve.
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
SOUTHERN PICKLED SHRIMP
Pickled shrimp are not your standard, classic pickle: it's more of a preservation technique, using oil, acid in the form of lemon juice, and tons of flavor from onion, bay leaf, allspice, and celery seed. Everything comes together in this beautiful thing that you can pile on top of crusty bread, chop into salsa, or serve with toothpicks, just like grandma used to.
Provided by Hugh Acheson
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook the shrimp: Prepare an ice bath and set aside. Bring 2 quarts of water to a boil in a large saucepan. Reduce heat to low and add the Old Bay and shrimp. Cook for about 2-3 minutes, or until the shrimp are pink and just cooked through. Drain, then plunge the shrimp into the ice water to cool. Transfer to a bowl and set aside.
- Make the pickling mixture: In a mixing bowl, combine the onion, parsley, garlic, bay leaves, lemon juice, olive oil, allspice, chili flakes, celery seed, and salt. Add the shrimp and gently stir to combine them with the pickling mixture.
- Finish the pickled shrimp: In a glass jar with a tight-fitting lid (Mason or Weck), arrange the shrimp, onions, and pickling mixture in layers. Seal with lid and let sit in the fridge for at least 3 hours before serving. The shrimp will keep in the fridge for 4-6 days.
JALAPENO PICKLED SHRIMP
Steps:
- Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.
PICKLED JALAPENOS
Provided by Sean Timberlake
Categories condiment
Time P1DT1h20m
Yield Two pints
Number Of Ingredients 7
Steps:
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the brine: Add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer. Prepare the jalapenos: Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
PICKLED SHRIMP
Steps:
- Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks.
PICKLED JALAPENO GRILLED SHRIMP
Yield 6
Number Of Ingredients 18
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
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
GRILLED SHRIMP WITH JALAPENOS
We first had this shrimp at a restaurant in Park City, Utah. It's easy and so good to try at home. We have it at least once a month. Cook time depends on how large the shrimp are, don't overcook.
Provided by cindymills
Categories Very Low Carbs
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 643.5, Fat 53.1, SaturatedFat 17.4, Cholesterol 250, Sodium 1113.8, Carbohydrate 2.4, Fiber 0.3, Sugar 0.4, Protein 36.4
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