If you grow jalapeño peppers and you ’re wondering what to do with them this summer , there ’s nothing like transforming your bumper crop into a gourmet appetizer .
On a recent route slip to theKey Largo and Islamorada Food and Wine Festival , held in the Florida Keys every January , we frequented Chef Andrew Tsang ’s board to taste his tropical , crispy - creamy version of a pepper Sir Karl Raimund Popper . His formula ( provided below ) has the perfect amount of warmth and sugariness , and as one of the benefits of run across chef at food fete , we picked up a few of his preparation put-on , like harden the poppers in a Deepfreeze before frying .
When making this jalapeño Sir Karl Raimund Popper recipe , it can be a challenge get your hands on sustainably source runt — this is unfeigned in Florida and anywhere else on the planet . As far as shellfish go , shrimp rank luxuriously in popularity , accord to the National Fisheries Institute . alas , in many countries where shrimp are farm , water befoulment from the process can be just as bad as the destruction of Rhizophora mangle to make mode for the farms . Alternatively , the by - catch that lead from netting the shrimp on the open sea can take a huge toll on non - target coinage , many of which are down in the process .
Chef Tsang sleep together this all too well . In fact , last class he talked with us about how he liked to prepare a ceviche withlionfish , an alien Pisces species consuming the native reef fish in the Keys .
However , you may more sustainable shrimp option , like Oregon pinkish shrimp , certified by the Marine Stewardship Council ; Maine pinks ; or U.S. wild caught or farm shrimp , a good selection per theMonterey Bay Aquarium Seafood Watch . Of course , there ’s often a price to pay up for eating with a scruples .
While we ’re not going to be prove shrimp on our Midwestern farm anytime before long , we ’re definitely planning to add some jalapeños to the garden especially for this recipe . As a substitute for the Mangifera indica , we ’ll be using a ripe salmon pink to add some topically sourced sweetness . We ’ll also apply our own homemade lucre crumbs .
formula : Shrimp and Mango Jalapeño PoppersRecipe courtesy Chef Andrew Tsang , Snapper ’s Waterfront Restaurant in Key Largo , Fla.
Yield:40 appetizer
ingredient
DirectionsIn skillet over medium heat , falsify shrimp with sear seasoning . permit peewee to nerveless , then integrate with cream high mallow and mango .
Stuff jalapeño halves munificently with shrimp - Mangifera indica mixture . Place pig out jalapeños in deep-freeze to harden .
Once pig out jalapeños are frozen , remove from deep freezer . Flour each engorge jalepeño , coating in egg wash and drag in Japanese sugar crumbs .
Fry each jalapeño popper in 330 - degrees - F oil for about 2 minutes or until gilded brown .
Serve straight off , garnish with salsa and cilantro .
Savoring the safe life ,
< < More Farmstead Chef > >
