I love serving red pepper jelly over a block of softened cream cheese for gatherings. It’s always been a favorite of mine and my guests.
But I also like to use it as a glaze for shrimp, salmon and ham.
I change it up with cayenne pepper, soy sauce, teriyaki sauce, and fresh herbs, depending on the flavor I want. But the base is always about 2-3 tablespoons of the jelly and 1-2 teaspoons of olive oil.
I served this shrimp over a bed of brown butter and turmeric orzo. And I added another teaspoon of the jelly as a topping on the shrimp while it was still hot from the oven.
Spicy Red Pepper Jelly Shrimp
Preheat oven to 350
18 large shrimp, deveined, shells and tail removed
3 T red pepper jelly
2 tsp olive oil
2 dashes cayenne pepper
1. Rinse shrimp and dry, place in a bowl.
2. In a separate bowl add the remaining ingredients and blend well.
3. Pour red pepper jelly over shrimp and toss to coat.
4. Spread evenly on a cookie sheet and bake for about 10 minutes. Halfway through, remove cookie sheet and toss shrimp and put back in the oven to finish cooking.