Spicy Red Pepper Jelly Shrimp

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

Serves 2

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.

 

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