Stuffed and Fried Shrimp with Pepper Jelly

Recipe: Appetizer : Stuffed and Fried Shrimp with Pepper Jelly - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

12 pieces raw shrimp, tail off, 16 to 20 count

1 cup soft, white bread crumbs

2 tablespoons chopped anchovies

1 teaspoon chopped garlic

2 tablespoons lime juice

1/2 teaspoon black pepper

3 tablespoons softened butter

1 cup rice flour

1/2 cup water -- (1/2 to 1)

Salt and pepper

HOT PEPPER JELLY SAUCE:

1/2 cup white wine

1/2 cup sherry vinegar

2 tablespoons hot sauce

2 tablespoons shallots, finely minced

1/2 cup hot pepper jelly

6 tablespoons softened butter

Salt

Directions

Peel, devein, and butterfly the shrimp. Mix all other ingredients thoroughly and taste for seasoning. Divide into 12 and stuff the back of each shrimp. Close shrimp and let chill for 30 minutes. Preheat frying oil in a deep figur or Dutch oven to 350 degrees. Whisk together rice flour, water, salt, and pepper. Dip each shrimp into batter, letting excess drip off. Lower into frying oil and cook for about 2 minutes. Remove from oil, drain, and serve with pepper jelly sauce.

HOT PEPPER JELLY SAUCE:
Place wine, vinegar, hot sauce, and shallots in a small pot and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup, then whisk in jelly. Over low heat, whisk in butter 1 tablespoon at a time until sauce is creamy in consistency. Taste for seasoning, add salt and adjust to taste by adding a little vinegar, jelly or hot sauce. Keep warm.






Latest Reviews

"This is delicious! Mine turned out a bit like vodka sauce somehow. I sauteed the veggies in the oil and butter using my instant pot, then added everything else before pressure cooking for a few minutes as someone else suggested. A bit extra on sugar and some honey for bitter ... " - shoni w.

"I wish I had bought a larger chuck roast! The taste of this Pot Roast is absolutely fabulous! A meal fit for a queen (...or king)! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!! I wouldn't change one single thing, except next time I may invite company ... " - bev i am

"Easy to make but unfortunately we didn't like the flavors in this recipe. I won't be making again." - lomle

"The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible." - janiece mason

"For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar,..." - collin

"This French toast recipe is different because it uses flour. I have given it to some friends and..." - john pickett

Happy cooking...