Louisiana Pepper Jelly Shrimp Recipes

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LOUISIANA GRILLED SHRIMP WITH GRITS CAKES



Louisiana Grilled Shrimp with Grits Cakes image

Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.

Provided by Julesong

Categories     < 15 Mins

Yield 1 batch

Number Of Ingredients 18

2 poblano peppers
1 lb cheddar cheese, grated
6 cups cooked grits (according to package directions)
to taste flour
to taste egg wash
to taste fresh breadcrumb (for breading cakes)
2 red bell peppers, diced very finely
1 tablespoon peanut oil, plus oil for frying cakes
4 tablespoons Grand Marnier
2 cups Karo light corn syrup
2 -4 anchovy fillets (or to taste)
1 tablespoon capers
1/4 teaspoon harissa or 1/4 teaspoon Chinese red pepper sauce
1 tablespoon garlic, chopped
1 large lemon, juiced
1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness)
12 u- 12 shrimp (jumbo, the bigger the better)
3 tablespoons scallion tops, sliced

Steps:

  • For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
  • Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
  • Let sit and refrigerate until it is cold.
  • Remove from refrigerator and cut with biscuit cutter to create cakes.
  • Bread the cakes in flour, egg wash and bread crumbs.
  • Keep in refrigerator until you are ready to cook the dish.
  • For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
  • Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
  • Remove from heat and cool slightly.
  • For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
  • Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
  • Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
  • Do not overcook.
  • Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
  • Place cake on Pepper Jelly and top with 2 shrimp per person.
  • Drizzle Rouille on top and sprinkle with scallions.
  • Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5

STUFFED AND FRIED SHRIMP WITH PEPPER JELLY



Stuffed and Fried Shrimp with Pepper Jelly image

Provided by Food Network

Categories     main-dish

Time 1h10m

Number Of Ingredients 17

12 pieces of raw shrimp, tail off, 16 to 20 count
1 cup soft, white bread crumbs
2 tablespoons chopped anchovies
1 teaspoon chopped garlic
2 tablespoons lime juice
1/2 teaspoon black pepper
3 tablespoons softened butter
1 cup rice flour
1/2 to 1 cup water
Salt and pepper
1/2 cup white wine
1/2 cup sherry vinegar
2 tablespoons hot sauce
2 tablespoons shallots, finely minced
1/2 cup hot pepper jelly
6 tablespoons softened butter
Salt

Steps:

  • Peel, devein, and butterfly the shrimp. Mix all other ingredients thoroughly and taste for seasoning. Divide into 12 and stuff the back of each shrimp. Close shrimp and let chill for 30 minutes.
  • Preheat frying oil in a deep figur or Dutch oven to 350 degrees. Whisk together rice flour, water, salt, and pepper. Dip each shrimp into batter, letting excess drip off. Lower into frying oil and cook for about 2 minutes. Remove from oil, drain, and serve with pepper jelly sauce.
  • HOT PEPPER JELLY SAUCE: Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly. Over low heat, whisk in butter 1 tablespoon at a time until sauce is creamy in consistency. Taste for seasoning, add salt and adjust to taste by adding a little vinegar, jelly or hot sauce. Keep warm.

COMMANDER'S TASSO SHRIMP WITH FIVE-PEPPER JELLY



Commander's Tasso Shrimp With Five-Pepper Jelly image

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt.

Provided by Molly53

Categories     Spicy

Time 40m

Yield 6 serving(s)

Number Of Ingredients 20

8 ounces tasso, cut into 32 matchsticks
30 shrimp (jumbo, peeled, deveined and butterflied)
2 eggs
2 cups milk
2 cups flour
vegetable oil, for frying (about 8 cups)
1 leaf lettuce leaf, for garnish (optional)
1 1/2 cups white vinegar
2 tablespoons balsamic vinegar
3/4 cup corn syrup
1 yellow bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 jalapeno pepper, seeded and finely diced
1/8 teaspoon cayenne pepper
1/2 cup hot sauce (Crystal brand preferred but any Louisiana hot sauce will do)
1/2 cup dry white wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)
1/2 tablespoon shallot, peeled and minced
1/4 tablespoon garlic, peeled and minced
2 cups unsalted butter

Steps:

  • For the pepper jelly: Combine the vinegars and corn syrup in a large saucepan and bring to the boil.
  • Reduce heat to a slow boil and cook until liquid is reduced by half (about 15 minutes).
  • Add the remaining ingredients and simmer for ten minutes; remove from heat and let cool.
  • For the butter sauce: Combine the first four ingredients together in a saucepan and cook over medium heat until mixture is reduced by half; let cool to warm.
  • Slowly add the butter, about 1/4 cup at a time, stirring constantly.
  • The key to the sauce is to keep it warm (not hot) at all times.
  • Preheat oil in a large saucepan or a fryer to 350°F.
  • Place a piece of tasso inside the slitted shrimp and secure with a toothpick.
  • Beat eggs and milk together until well blended.
  • Dip each shrimp into liquid then dredge with flour.
  • Deep-fry shrimp in batches about 4 minutes or until golden.
  • Remove and drain on absorbent paper.
  • To assemble: Arrange 1/4 cup of pepper jelly on warm salad plate;.
  • Dip shrimp into warm butter sauce to coat evenly.
  • Place five shrimp on each plate in an attractive fashion and garnish with a bit of green lettuce.

Nutrition Facts : Calories 956, Fat 66.9, SaturatedFat 41.4, Cholesterol 273.9, Sodium 747.6, Carbohydrate 72.3, Fiber 2.3, Sugar 13.3, Protein 14.7

CRISPY SHRIMP WITH PEPPER JELLY AND HERBS



Crispy Shrimp with Pepper Jelly and Herbs image

East meets Deep South in this tempting hors d'oeuvre. A tempura-inspired batter makes these shrimp incredibly crisp and light, while the sweet and spicy vinaigrette pairs Southern pepper jelly with Thai chili paste and fish sauce.

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 25

Pepper Jelly Vinaigrette:
1½ cup grape seed oil
½ cup pepper jelly
¼ cup rice vinegar
½ Tbs. sriracha sauce
1 tsp. good quality fish sauce
Juice of one lime (zest it first and reserve the zest)
Salt to taste
Herb Salad:
1 cup heirloom cherry tomatoes cut in quarters
1 small red onion, julienned
½ cup small diced seedless cucumber
¼ cup roughly chopped toasted peanuts
Leaves from 1 bunch fresh mint
Leaves from 1 bunch fresh cilantro
1 bunch chives, snipped
Aerated Batter:
1½ cup all-purpose flour
½ cup rice flour
½ tsp. baking soda
1 cup Coors Light beer
½ cup vodka
br
Peanut oil, for frying
12 large Louisiana shrimp, deveined

Steps:

  • Make the vinaigrette: Combine all ingredients in a mason jar. Place lid on jar and shake with vigor. Make the salad: Combine all ingredients in a bowl and season with salt and the zest of the juiced lime. Make the batter: Combine all ingredients with a whisk until smooth. Finish the dish: Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F. Dip each shrimp into batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel. Serve the shrimp with the vinaigrette and herb salad.

LOUISIANA GRILLED SHRIMP WITH CHEDDAR CHEESE POBLANO GRIT CAKES, ROUILLE AND PEPPER JELLY



Louisiana Grilled Shrimp with Cheddar Cheese Poblano Grit Cakes, Rouille and Pepper Jelly image

Provided by Food Network

Categories     appetizer

Time 50m

Number Of Ingredients 18

2 poblano peppers
1 pound Cheddar cheese, grated
6 cups grits, cooked to package directions
Flour
Egg wash
Fresh bread crumbs for breading cakes
2 red bell peppers, diced very finely
1 tablespoon peanut oil, plus oil for frying cakes
4 tablespoons Grand Marnier
2 cups Karo, light corn syrup
2 to 4 anchovy fillets, to taste
1 tablespoon capers
1/4 teaspoon harissa or Chinese red pepper sauce
1 tablespoon chopped garlic
1 large lemon, juiced
1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness)
12 U-12 shrimp (jumbo, the bigger the better)
3 tablespoons sliced scallion tops

Steps:

  • For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits. Stir to incorporate and spread in pan approximately 2- to 3-inches thick. Let sit and refrigerate until it is cold. Remove from refrigerator and cut with biscuit cutter to create cakes. Bread the cakes in flour, egg wash and bread crumbs. Keep in refrigerator until you are ready to cook the dish.
  • For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup. Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3. Remove from heat and cool slightly.
  • For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth. Fold in mayonnaise and refrigerate.
  • For plating: Deep fry the cakes. Place pepper jelly on the bottom of the plate. Grill shrimp only until firm and pink. Do not overcook. Briefly place fried cake on grill to score and flavor, being careful not to burn breading. Place cake on pepper jelly and top with 2 shrimp per person. Drizzle rouille on top and sprinkle with scallions.

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