Brandt Evans: Crispy Chrimp with Spicy Pepper Jam 9/27/12

1:19 PM, Sep 27, 2012   |    comments
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Crispy Shrimp with Spicy Pepper Jam

  • One 10-ounce pepper jelly ( see recipe below)
  • 1/4 cup Creole mustard or grainy mustard
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 3 scallions, thinly sliced
  • 1 cup unsweetened shredded coconut
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • One 12-ounce bottle amber beer
  • 1 large egg, lightly beaten
  • 1 1/2 pounds large shrimp, shelled and deveined, tails left on

Jelly recipe

Ingredients

  • 2 1/2 cups finely chopped red bell peppers
  • 1 1/4 cups finely chopped green bell peppers
  • 1/4 cup finely chopped jalapeno peppers
  • 1 cup apple cider vinegar
  • 1 (1.75 ounce) package powdered pectin
  • 5 cups white sugar

Method for making Jelly

  1.  Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  2. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  3. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

 

 

 

Method

1. In a bowl, whisk the pepper jelly with the mustard and vinegar until smooth.

2. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. In a bowl, mix the flour with the scallions, coconut, baking powder, sugar, salt and pepper. Whisk in the beer and egg to form a thick batter.

3. Working in batches, dip the shrimp in the batter (don't shake off the excess) and fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the shrimp to paper towels to drain. Serve with the pepper jelly sauce

 

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