Smoke and Spice Jalapeno-Lime Shrimp

Gordo · January 23, 2007, 06:50:44 AM

If yall have not tried this one, yeeeeeehaaaawwww!!!!! It is some kind of good!

Ok, here is why I am writing...I cannot get the jalapeno hot out of the jalapenos. I know, that is why you use them, but I must admit to having a little too much Gringo in my blood to stand too much hot. I like the mild Pace Picante sauce if that is any indication. I have tried removing the seeds and veins from whole pickled jalapenos (the recipe says to use pickled AND THEN some of the pickled jalapenos juice. I believe that the jalapenos flavor is one of the keys to how good these are (and believe me, I could eat several pounds of shrimp cooked this way) and I want to keep that in there. It is just too hot for the family (and me).

Any suggestions?

(mods - should have been posted under fish - I guess. sorry.)

Mr Walleye · January 23, 2007, 08:35:42 AM

I can't really help you becasue I just got this book yesterday. One of the first things I noticed was that recipe though. I'll have to try it! ;D Love the Heat! I would think if the heat is a little high for you but you like the flavor I would try backing off on the amount of pickled jalapenos and the juice. I wouldn't eliminate it just use a little less. Hopefully someone with more experience will chime in.

Mike

Wildcat · January 23, 2007, 09:22:44 AM

Can't think of a thing other than cutting back like Mike said. :P

iceman · January 23, 2007, 09:26:40 AM

Hi Gordo;
You might try replacing some of the jalapeno with some chipotle powder. Chipotles are smoked and dried jalapenos and are a bit more mild. They still have a kick put you can control the amount real easy. I do a chipotle / butter / oil marinade for grilled shrimp and it's great!!! ;) :P :)

Malc · January 23, 2007, 10:15:55 AM

I tried smoking shrimp once. I was less than impressed with it. I am sure I did something wrong, especially since you all are raving about it. I marinated mine in a little chipotle tobasco, dried them off, and then applied a glaze of the sauce, lime juice and honey. Smoke/cooked until done. This recipe makes a great grilled shrimp, but sub-par smoked. Maybe I will have to try the S&S recipe.

Malc

Gizmo · January 23, 2007, 09:34:10 PM

I have never tried to get the hot out of pickled jalepenos myself but have done that on fresh peppers. I would suggest fire roasting the peppers (blacken skin over a flame), put them in a bag for 10 to 15 minutes for them to steam the skins for easy removal. Remove the skin, slice the pepper open and remove the seads and veins. This will be the mildest version of the pepper (IMHO) and very tasty. (Next experiment will be smoking first then fire roasting.) I use the fire roasting for my chili recipes and I don't like to kill people with heat. Done that too much in the younger years. To keep with the pickled taste, add the fire roasted peppers to some of the juice and let it marinade for a while (couple days should infuse the vinegar flavor) or make up your own pickling juice from the git go. Let me know if you try this and how it works out. Food is such a tinker toy.

Gordo · January 24, 2007, 06:04:13 AM

Thank you for the responses.

Gizmo, I have never tried the fire roasting - how do you get that done? I suppose the only open flame I have available is the grill....has not been used in some time, but I think it still has gas in it...I will give it a shot. As for the juice-soak, IYHO do you think the juice will impart heat? Thinking about it, it may not be too much in light of the removal of the veins and seeds from the jalapenos.

I have to go to South Carolina for a week, so this will have to wait, but thanks for the help.

Malc · January 24, 2007, 08:15:19 AM

Quote from: Gordo on January 24, 2007, 06:04:13 AM
Thank you for the responses.

Gizmo, I have never tried the fire roasting - how do you get that done? I suppose the only open flame I have available is the grill....has not been used in some time, but I think it still has gas in it...I will give it a shot. As for the juice-soak, IYHO do you think the juice will impart heat? Thinking about it, it may not be too much in light of the removal of the veins and seeds from the jalapenos.

I have to go to South Carolina for a week, so this will have to wait, but thanks for the help.

If you have a gas stove, you can use the burner, as well. Also, you can get a fairly good char on the skins under a broiler. Get it up as hot as you can, and watch them closely. Turn as necessary.

Malc

tsquared · January 24, 2007, 09:15:21 AM

I char peppers all the time in my electric oven. I buy a bag of sweet peppers when they are a good price, quarter them and takeout the membranes and the seeds. Put them on a cookie sheet and broil them until the skin is blackened. Put them in an air tight container for 10 minutes to let them steam and peel the blackened skin off. I then squeeze some lime on them and a little salt and they are good to put in whatever recipe you want. I most often use them for sandwiches or salads.
The last time I did this, I put some smoked chicken slices, purple onion, peppers and avocado in a salad. Mmmmm.....
T2

iceman · January 24, 2007, 11:37:38 AM

Now that sounds real good T2. Red bell peppers are on sale right now. :)

tsquared · January 24, 2007, 03:07:06 PM

Go for your life, Iceman. They're great this way.
T2

Gizmo · January 24, 2007, 11:01:23 PM

Gordo,
Like the others here, I have done them in just about every fashion thinkable. Gas oven electric oven, gas grill, gas stove, propane gas grill, blow torch (usually only to get the hard to reach areas without burning up the pepper). I guess about the only method not used is an electric stove (never owned one). Mostly I do them outside on the LP gas grill. With the jalepenos, cerranos, and especially the habanero, the fumes can get overwhelming inside the house. I remove the veins, seeds and skin after the fire roasting. Might try T2 version of removing the veins and seeds first. I think it would be faster as the peppers are hard when fresh and soft when roasted.