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Jalapeno-Lime Shrimp
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    Jalapeno-Lime Shrimp

  • 1/2 cup pickled jalapeno slices
  • 1/4 cup pickling liquid from jar/can of same
  • Juice of two limes
  • 4 tablespoons corn oil (sometimes I used Garlic oil instead)
  • 3 Tablespoons minced fresh Cilantro
  • 4 green onions, sliced
  • 3 garlic cloves minced
  • 1 pound large Shrimp (20 or less to the pound)
  • Jalapeno - Lime Mop:
  • Remaining Jalapeno-Lime marinade
  • 1/2 cup chicken stock
  • Juice of 1 lime
  • 1 Slices fresh red Jalapenos*
  • *some might like Habanaros as a boost!

    We often make up a solution/marinate using chile powder, habs or whatever grabs us and inject the meat of the bird. From Cornish Game Hens to the Thanksgiving Day Turkey. Really is good. Meat is moist and most flavorful. A dark beer is good mixed with the chile powder, garlic flavored oil, etc.

    Tequila and lime juice with chile is a great marinade/injector. Hey haven't heard of the Margarita Bird? Actually this one is outstanding to soak shrimp in. Yes!!!!!!!

    Puree the marinade ingredients in a food processor.

    Peel the shrimp leaving the tails on, devein (Tiger Prawn usually are "clean") Place shrimp and marinade in plastic zip lock bag. Marinade at room temperature 45 minutes.

    Prepare smoker for barbecuing, bringing the temperature to 180F to 200F.

    Drain the Shrimp from the marinade, pouring the marinade into a saucepan.

    Add the stock and additional lime juice to the remaining marinade for the mop. Bring to vigorous boil for several minutes. Keep the mop warm over low heat.

    Place the shrimp on a small grill rack and baste liberally with the mop. Transfer the shrimp to the smoker and place as far from the fire as possible. The shrimp will cook in 20-25 minutes. Watch carefully and DON'T overcook them. They are ready when they are just opaque and slightly firm. Remove fr smoker and place them on a platter, scatter the red jalapenos over them and serve.

    I often skewer two or three on bamboo skewers that have been soaked in water for 30 minutes.

    From:   Uncle Dirty Dave's Kitchens, Shantihhh@aol.com
    Posted By:   Uncle Dirty Dave's Kitchens, Via: Chile Head Mailing List
    Post Date:   Tue, 16 Feb 1999

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