This super simple recipe is almost a full meal in itself, but of course rice is more than welcome on the same plate… Pickled jalapeños pack a ton of flavor and although slightly hot, they won’t overpower your senses. Great ingredient to keep in the fridge and add to stir-fries, omelettes, salads. In this recipe, you’ll use not only the peppers but also the pickling liquid.
SHRIMP WITH PICKLED JALAPEÑOS AND BROCCOLI
(from The Bewitching Kitchen)
1 pound large shrimp, peeled and de-veined
2 quarts water + 1/4 cup salt + 1/4 cup sugar, fully dissolved
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons jarred pickled jalapeños, plus 2 tablespoons of the pickling liquid
salt and pepper to taste
1 small head broccoli, florets cut into bite-size pieces
½ cup crumbled feta
1/4 cup water
1/4 cup soy sauce
1 to 2 tsp cornstarch
Brine the shrimp by covering it with the salt-sugar water for 30 minutes. Drain, rinse briefly, set on paper towels to dry.
In a large bowl, mix together the olive oil, honey and 1 to 2 tablespoons of pickling liquid. Add this mixture to the brined, dried shrimp and let it sit for half an hour in the fridge.
Place the broccoli florets in a dish with a moistened paper towel on top, and microwave for 2 minutes. Remove the paper towel and let it sit at room temperature until you use it in the stir-fry.
Heat a large non-stick skillet, add the shrimp with the marinade. Cook stirring every so often until the shrimp is almost cooked through. Add the broccoli, the pickled jalapeños, season with salt and pepper, and sautee everything together until the broccoli is tender and the shrimp fully cooked. Mix the soy, water and cornstarch to make a slurry. Add to the pan and cook until it thickens. Sprinkle the feta cheese and serve immediately over rice.
ENJOY!
to print the recipe, click here
Comments: I was inspired by this recipe for chicken and changed things around to turn it into a seafood version. Without the added soy-cornstarch in the end, I thought it ended a bit too dry for our taste. We like to have some sauce to mingle with the rice. Play with the amount of pickled jalapeños and their pickling liquid to find the level that pleases you most. We like spicy food but not too much. A little lemon juice in the end is also a good move, keep that in mind.
SOMEONE TURNED ONE YEAR OLD YESTERDAY!
ONE YEAR AGO: Sticky Spicy Pork Over Golden Rice
TWO YEARS AGO: Mini-Pullman Sourdough Bread
THREE YEARS AGO: Gibassier
FOUR YEARS AGO: Sundried Tomato Twist Bread
FIVE YEARS AGO: And now for something completely different….
SIX YEARS AGO: Parsnip, Coconut, and Lemongrass Soup
SEVEN YEARS AGO: In My Kitchen, October 2016
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NINE YEARS AGO: In My Kitchen, October 2014
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ELEVEN YEARS AGO: Crimson and Cream Turkey Chili
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Have to try this ’cause I do like your savoury offerings! That is if I can find those pickled jalapenos > Tex-Mex added to my comfortable easterny flavours! Have to bring you some largish prawns when I finally come to visit – your ‘large’ is barely our ‘medium’ more like ‘small 😉 !!! Trying to guess what the four-legged trio must have thought about Mommy tying those funny bits of cardboard on their heads . . . oh well, as long as she is happy . . . !!!
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Ditto Eha’s comment I am not a baker (although your creations are stunning), but I love your savory dishes. I don’t see chicken in the ingredient list but see it in the directions????
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sorry, will fix that as soon as I get to my computer (I am away from it right now)
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And happy birthday to your pup!
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thank you! I fixed the text in the body of the post, will do the printable version later
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