Jalapeno Horseradish Shrimp Recipes

HORSERADISH SHRIMP

Steps:

• Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
• Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

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.

CHUCK'S FAVORITE SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Spread out 1 shrimp and place 2 or 3 jalapeno strips in the center. Bring up the sides of the shrimp and wrap half a slice of bacon around it somewhat tightly. Secure with a toothpick (soaked in water) and place on a broiler drip pan. Repeat with the remaining shrimp, jalapenos and bacon.
• Melt the butter in a small pan and combine with the garlic and some salt, pepper and hot sauce. Brush the mixture all over the shrimp. Roast the shrimp until the bacon is cooked and crisp, 25 to 30 minutes.

JALAPENO HORSERADISH SHRIMP

Steps:

• Peel and de-vein shrimp.
• Combine all marinade ingredients and marinate shrimp overnight.
• Combine dipping sauce ingredients and keep chilled.
• Grill marinated shrimp over a hot flame 2 minutes on each side.
• Dip and eat.

JALAPENO BACON-WRAPPED SHRIMP

Steps:

• Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 minutes.
• Microwave bacon for 1 minute on high.
• Cut slices in half crosswise (for a total of 24 pieces) and let cool.
• Heat broiler.
• Coat a large broiler pan with nonstick cooking spray.
• Remove shrimp from marinade, reserving marinade.
• Put one piece of bacon on work surface.
• Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp.
• Roll bacon up tightly to enclose filling, securing with toothpick.
• Repeat using all bacon, shrimp and jalapenos.
• Stir together mayonnaise, chili sauce, pickle relish red pepper and 1 T water in small bowl.
• Place shrimp rolls on prepared pan.
• Brush with reserved marinade.
• Broil 3 minutes.
• Turn, brush with marinade and broil 2 minutes more.
• Serve with sauce for dipping.

HORSERADISH SHRIMP

Steps:

• Shell the shrimp, but leave the tail section on.
• Butterfly each one and devein if needed.
• Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
• Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
• Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
• In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
• After shrimp have chilled and flavors have blended, set grill on low heat.
• Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
• Each time you turn the shrimp, baste them with the Old Bay mixture.

SPICY MEXICAN SHRIMP COCKTAIL

Steps:

• Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
• Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

HORSERADISH SHRIMP (SKAGENRöRA MED PEPPARROT)

Steps:

• Mix shrimp, mayonnaise, horseradish, dill, cayenne, and lemon pepper. Let stand in the refrigerator 3 hours or overnight.
• Serve on toast or crisp bread. Garnish with red onion, lemon, dill, cherry tomatoes or caviar.