Super Easy; Serves 10
Pepper Jelly Shrimp
5 lb. U-12 shrimp, peeled and deveined
2 1/2 c cornstarch
4 c King Arthur gluten-free flour
1 T sea salt
4 T dried cilantro
4 c pepper jelly
8 oz. jalapeno sauce
1/2 c roasted red chili paste
8 T dark brown sugar
Set a medium pot over medium-high heat and add pepper jelly, jalapeno sauce, and roasted chili paste. Stir and cook until mixture bubbles. Remove from heat and cover with a lid.
Combine cornstarch, flour, sea salt, and cilantro to a container. Add shrimp and secure lid. Shake well to coat shrimp.
Set a large skillet over medium-high heat, adding 2 inches grapeseed oil. Once oil registers 325 degrees Fahrenheit, cook shrimp approximately 1 to 2 minutes per side.
Using a kitchen spider, remove from oil and transfer to a paper towel lined pan. Transfer cooked shrimp to the oven until ready.
Just before serving, remove shrimp from the oven and toss in sauce and immediately enjoy.
c=cup; T=tablespoon; t=teaspoon
I've said it time and time again. Make a sample. It's something my grandmother always did. Doing so, you can adjust the seasoning, if necessary. Also, to ensure the pepper jelly shrimp remain succulent, take the extra step and brine.
Remember, if you want the same results, follow the recipe and use the products mentioned.
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*This recipe originally aired Monday, January 18, 2018 on WREG.