Shrimp And Jalapeno Martini Food
SPICY SHRIMP & CRAB COCKTAIL
This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings (about 9 cups)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.
Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.
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 AND JALAPENO "MARTINI"
With mild to medium heat, what a great starter or just as an appetizer. This just looks quite fancy and labor intensive, serve in a martini glass for a wonderful effect with skewered olives.
Provided by CHILI SPICE
Categories Brunch
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil over high heat in a large saute pan.
- Add shrimp, mushrooms, shallots, jalapeno, and garlic, cook for 2 minutes, or until shrimp are about halfway cooked.
- Remove the pan from heat, and add lemon, vodka, vermouth and parsley.
- Return to burner, and allow the alcohol to catch fire.
- Simmer over medium heat for 1-2 minutes or until the liquid is reduced to about 1/4 cup.
- Whisk in butter, and season with salt and pepper.
- To serve: "Hang" 4 cooked shrimp over the edge of each 4 martini glasses.
- Divide the sauteed mushroom mixture evenly between the glasses, and garnish with skewered olives.
Nutrition Facts : Calories 277.8, Fat 15, SaturatedFat 3.6, Cholesterol 177.9, Sodium 189, Carbohydrate 4.1, Fiber 0.1, Sugar 0.3, Protein 23.2
CAJUN MARTINI
For daredevils who enjoy the throat-scorching flavor of hot chilies! The first two ingredients are to make an ample amount of the Jalapeno Vodka, and the rest of the ingredients will make about 2 drinks. (Preparation time does not include Jalapeno Vodka preparation.)
Provided by JackieOhNo
Categories Beverages
Time 5m
Yield 2 martinis
Number Of Ingredients 6
Steps:
- First, make the jalapeno vodka: cut the whole pepper lengthwise in half, then crosswise into 1/4-inch-thick slices. Drop pepper slices and seeds into vodka bottle and replace cap. Let stand at least 1 hour, but flavor will be strongest after 6 hours. Keep refrigerate, if desired, for future use.
- Once jalapeno vodka is ready, place 1/2 cup jalapeno vodka and remaining ingredients (except for garnish) in pitcher or cocktail shaker. Stir or shake gently, then strain into 2 martini glasses. Garnish with sliced jalapeno.
Nutrition Facts : Calories 646.2, Sodium 3.7, Carbohydrate 0.4, Fiber 0.2, Sugar 0.2, Protein 0.1
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4.8/5 (6)Category 30 Minute MealsServings 4Total Time 25 mins
- In a bowl, whisk together the sugar, salt, pepper, garlic powder, cornstarch, and egg whites. You want to make sure the shrimp have been dried on a paper towel before adding it to the batter. Add the shrimp to the batter and stir to combine.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Add one-third of the battered shrimp and cook for about 1 minute on each side. You want the shrimp to just curl into a 'c' shape. Remove to a plate. Continue cooking the remaining 2 batches of shrimp in the same way, remove to the plate when done.
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- Cover and refrigerate until ready to serve. This is best in the first 24 hours but will keep for up to 2 days in the refrigerator.
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