Pickled Jalapeno Grilled Shrimp Recipes

PICKLED JALAPENOS

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.

PICKLED JALAPENO GRILLED SHRIMP

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

Steps:

• Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.

GRILLED JUMBO SHRIMP AND PICKLED "GAZPACHO" ROLL-UPS

Steps:

• Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
• In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!

SHRIMP GRITS, PICKLED JALAPEñO, FRIED EGG

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

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.

GARLIC-JALAPEñO SHRIMP

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.

EASY PICKLED JALAPENO PEPPERS

Steps:

• Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
• Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
• Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.

PICKLED JALAPENO PEPPERS

Steps:

• Wash peppers and pack into a hot jar.
• Add carrot slices, and garlic.
• Pack tightly, leaving 2-inch headspace.
• Combine vinegar, water salt and pickling spices.
• Heat to boiling.
• Pour boiling hot liquid over peppers to two inches from top of jar top.
• Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
• Wipe jar rims clean.
• Adjust prepared two piece canning lid.
• Process jar in a boiling water bath for 10 minutes.
• Remove to a draft free area, and allow to cool.
• Check the seal.