Saturday, November 15, 2008

Jalapeno Butter Shrimp

Jalapeno Butter Shrimp


As you can tell....I have a slight obsession with shrimp. I could seriously eat it everyday or at least every other day and if I could throw scallops in there, too...well then I'd be in true bliss! So if you see that I post a lot of shrimp recipes....well it's because of this slight obsession...so hopefully you, too have a slight obsession with shrimp, too but if you don't...most of these shrimp recipes can be substituted with chicken. You will just have to adjust your cooking time of course! This recipe is similar to a recipe I made a few months ago with a few changes...so if you like this recipe also try this recipe:

Tonight...I made Jalapeno Butter Shrimp. You get the jalapeno butter by pan frying the chopped jalapeno (and I added a little habanero to mine, too because I like really spicy food) in butter until the pepper almost gets crispy. It was so good that after all the shrimp was gone...I ate the rest of the jalapeno butter by dipping crusty bread in it. Oh my....let's just say it was quite "gasmic!"


Start off by dicing and removing the seeds from 2 jalapenos. I also added 1 habanero to mine.

Saute the peppers in 3 tablespoons butter.

I was lucky enough to get these huge U12s at a decent price at the market. You can use any size shrimp you'd like but a bigger shrimp is better. I've used 26/30s and it turns out great. Again...that number simply means how many shrimp come in a pound. The smaller the number...the larger the shrimp. I use between 1lb and 1 1/2 lbs of shrimp for this recipe.

Make sure your shrimp are peeled (I leave the tail on for looks and it makes it easier to grab them by the tail) and deveined. I like to butterfly them so the sauce gets deep into the shrimp. To butterfly a shrimp it simply means to almost slice open the shrimp so that it opens up like a butterfly or fan but is not completely split open.

Let your peppers fry in the butter. Make sure you turn your heat down once the butter is melted or you will burn your butter. Keep an eye on your pan and stir often. Once you add the shrimp to the pan, they are done when they turn pink.
Sprinkle the shrimp with some salt and pepper as they cook. You can also add a splash of white wine if you'd like. I was also serving these to my son so I left out the wine this time.


Arrange the shrimp on a platter and pour the jalapeno butter on top. Squeeze some fresh lemon or lime juice on top and you've got yourself one heck of a dish!
And don't forget to serve some bread with the shrimp so you can sop up the jalapeno butter. It's too good to waste!!! So sop it up baby...sop it up!

17 comments:

Karen said...

Wow! This is a great recipe... My hubby could eat shrimp every day, too, so I know he's going to love these!

Ingrid said...

My boys love 'em some shrimp and are excited about this dish. Of course you know Babygirl doesn't like 'em so I'll be throwing in some chicken.
Thanks again for sharing!
~ingrid

[eatingclub] vancouver || js said...

Wow -- gasmic it is! I'm trying this one with the next batch of shrimp I buy. Thanks!

Cathy - wheresmydamnanswer said...

WOW - Food porn at its finest!! That really looks great

mikky said...

oh my, looks so good... i bet it's also great with pasta... thanks for sharing... :)

Kate said...

I'm tempted to move to Omaha just so I can eat your food every single day.

avesta said...

Thanks so much for all the compliments. This dish is really good so please...try it soon! Mikky...this is very good with pasta also on top of mashed potatoes! And Kate and any of the rest of you...if you're ever in Omaha I will definitely cook for you! :)

Satisfying my Sweet Tooth said...

I so wish my husband wasn't allergic to shrimp. Your food always looks so beautiful. I love the Andes baking chips, by the way. The cookie recipe on the back of the bag is seriously SO good! Can't wait to see what you made with them!

Kevin said...

That shrimp looks tasty!

avesta said...

Thanks Kevin. I hope you try this recipe...it is very tasty! :)

Haley said...

Mmmm... this recipe sounds fantastic! Your blog is great, I'm so happy I found it :)

I would love to write about your recipe on our blog! If you are interested send me an email at haley@keyingredient.com

Thanks!
Haley, KI Blogger

AnneMarie said...

I'm sixteen and have only baked cakes but this looks so good, I'm making it for my mom tonight!! Just got all the ingrediants!
Thank you!

Lindsey B said...

Made this last night minus the habenero. It was so delish but not spicy at all. I think next time i'll either leave a couple seeds or add some hotter peppers. Either way it was super easy and I already want to make it again. Added bay scallops and served next to a spinach fruit salad (mango, pineapple, orange, grapes, avocado, cilantro & olive oil).

Pansy said...

I tried this tonight. I added some thin sliced onion to jalapeno and left a few seeds for more of a spicy flavor.. ( Love my HOT food) A minute before turning the heat off, I added a couple tablespoons of parmesan cheese on top. Delicious!!!

Pansy said...

I made this dish tonite, leaving a few jalapeno seeds and adding 1/2 thinly sliced onion. Just before turning off the heat, I added about 3 tablespoons of parmesan cheese. Delicious!!

Anonymous said...

This was wonderful, even using canned jalapeños and green chiles, served over cilantro lime rice with Yucatan style black beans. Thanks for the inspiration!

Bishop said...

Hello Avesta.....I've been searching for this recipe for quite awhile. I made this dish a couple of years ago and it was a hit......gasmic indeed!! You catered a Christmas party for me in Omaha back in 2007....the food was amazing....thank you once again!!