Best Jalapeno Pickled Shrimp Recipes
JALAPENO PICKLED SHRIMP
Steps:
- Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days.
SHRIMP GRITS, PICKLED JALAPEñO, FRIED EGG
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
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.
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
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