Fiesta Shrimp With Peppers And JalapeÑos Recipes

FIESTA SHRIMP WITH PEPPERS AND JALAPEÑOS

Steps:

• Heat broiler. Cut off 1/2 inch from top and bottom of red and yellow peppers and cut the peppers in half. Remove seeds. Broil all peppers skin side up (leave jalapeños whole and turn occasionally) 12 to 15 minutes, until evenly charred. Cover and cool 15 minutes. Slice peppers into 1/4-inch-thick strips. Toss in medium bowl with 1/4 teaspoon salt and 1/8 teaspoon pepper. (Can be made ahead. Cover and refrigerate up to 2 days). Sprinkle shrimp with remaining salt and pepper. Heat oil in 12-inch skillet over medium-high heat. Add garlic and shrimp; cook 3-4 minutes, stirring until pink. Stir in lime juice and bring to a boil. Transfer shrimp mixture to serving bowl. Cover and keep warm. Cook peppers in same skillet 2 to 3 minutes until heated through. Add peppers to shrimp and toss with cilantro. Serve immediately.

FIESTA SHRIMP COCKTAIL #RSC

Steps:

• Thaw corn. Pan fry the corn in a non-stick skillet until it begins to brown. Seed and thinly slice the peppers. I used jalapeño peppers. Thinly slice the scallions and chop the chives and cilantro. Cool the corn and mix with the peppers, scallions, cilantro, and chives. Chill the corn mixture.
• Place the shrimp in a large skillet. Add two tablespoons lemon juice, Worcestershire sauce, and two tablespoons hot sauce. Add two cups of water. Cover and simmer until the shrimp are pink. (about 5 minutes).
• Stir the shrimp at least once while they simmer. Drain and cool the shrimp. Refrigerate the shrimp for one hour or until they are chilled.
• In a blender combine the tomato juice, tequila, teaspoon of hot sauce, remaining lemon juice, chives, cumin, Hidden Valley Ranch Dressing mix, and black pepper. Chill until ready to serve. Note- I used the Original Hidden Valley Ranch Mix.
• Rim four chilled cocktail glasses with salt. Spoon the corn mixture in the bottom of each glass followed by a layer of avocado. Arrange the shrimp around the inner rims of the cocktail glasses. Carefully pour the juice mixture int the center of each glass. Garnish with lime slices.

SHRIMP-JALAPEñO PEPPER APPETIZERS

Steps:

• Toss shrimp with dressing. Refrigerate 30 min. to marinate. Meanwhile, mix sour cream and cilantro. Refrigerate until ready to use.
• Heat grill to medium heat. Place crackers in single layer in disposable foil pan. Cut cheese into 16 slices, then cut each slice diagonally in half. Place on crackers; cover with foil.
• Drain shrimp; discard marinade. Wrap each shrimp with piece of bacon; thread onto skewers. (Discard remaining bacon piece.) Grill skewers 10 min. or until shrimp turn pink, turning frequently. Meanwhile, place covered foil pan with crackers on grill grate; grill 2 min. Remove from grill. Let stand, covered, 1 to 2 min. or until cheese is slightly melted.
• Remove shrimp from skewers; place on crackers. Top with sour cream mixture and peppers.

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.