Hot Sweet and Sour Glazed Shrimp

TaaDaaH!

While not entirely off my radar, I have never really loved a lot of heat in food. Something about the watering eyes/masochistic burning lips / killing taste buds thing has never made any sense to me.
It hurts.
But tastes change.
Where once I would wildly hunt the back of the Frigidaire for the salty sour of a crisp pickle, lately I've been hacking up and piecing together pepper parts like a Mad Dr.

Yes...
A Dr. pepper if you will.
Lets just say if bland is a disease, I've got the cure.

Here is a new role for that versatile out of work jam in your kitchen.
Serrano's punch up the sweet and sour of raspberry/currant/blood orange jam with roasted Pablanos yielding to a satisfying balance of heat and sweet.
It's also worth mentioning one of the greatest attributes of a mason jar glaze.
The jam sets up beautifully into a sticky high gloss that caramelizes like whoa.
This dish would be great on the BBQ with some grilled pineapple, or pan crackle it like I did.

Hot Sweet and Sour Glazed Shrimp

• 1 lb Shrimp
  
• 1 onion
  
• 3 cloves garlic
  
• 2 Serrano peppers
  
• 1 Pablano pepper
  

For the Glaze

• 2 tbsp jam (3 if you like it sweeter)
  
• 1 1/4 cup pineapple juice (or substitute orange)
  
• 2 tbsp vinegar
  
• 1 lime juiced
  
• 2/3 cup fresh cilantro
  
• 3 tbsp cornstarch.
  

* optional*
salt, pepper, cumin powder....and fish stock for the rice if your into it.
Feel free to substitute the red currant rasberry blood orange jam from last post. I won't get my feelings hurt. Try raspberry,orange marmalade,guava, or even lime!
I did do you a favor though.
As far as the cornstarch goes more makes it thick and clingy, less more saucey.
Keep this in mind when deciding whether to grill or fry.
I kept the proportion of glaze to shrimp in a 1:1 ratio so that it is easy to multiply the ingredients by the number of pounds shrimp you intend to use. See...Daddy loves you.
Now get to work.

Clean the shrimp.

Mix juice and jam in a pot and bring to a simmer.
Now dump in the vinegar and let the mixture reduce a little, finally adding the cornstarch, stirring until it is fully incorporated without any lumps.
Turn off the heat.
The glaze will thicken while you stir it.
Mix in cilantro reserving some to sprinkle on top.
Leave the glaze on the stove top. Don't panic if its a little cloudy.

Dip the shrimp into the glaze or brush them several times over, and place on a sheet or dish.

Roast the Poblano and Serrano over an open flame, then chop them up with the onion and garlic. Watch the seeds. More seeds generally means more heat.
Saute the vegetables.

When the vegetables just begin to wilt add in the glazed shrimp and sprinkle with salt/pepper/cumin powder.
Cook on each side till sort of see through and pinkish - about 4 minutes depending on whether or not you bought them pre-cooked.

Serve it with a smile.
You did a great job!

Red Currant Jam with Blood Orange and Raspberries

In like a lion out like lamb.
March has paraded into town all vibrato and big hair this year which means we are currently under the paw of some serious lion days.
Tangled in its mane, the wind is thick and the sky alternates between slate gray and a gorgeous airbrushed blue.
Airbrushed. Like the Jersey shore. "I love Nino" with palm trees on the back of a boardwalk T-shirt.
Kind of makes you want to bust open your kaboodle, tie in your favorite scrunchy and make out on the Ferris wheel doesn't it?
(OK maybe those are just my airbrush associations...
Or just a shout out to my sister).

Anyway , don't get fooled by the jam recipe.
I'm not one of those people anxiously awaiting summer even after a trip last week to visit family in Florida.
This is one of my favorite times of year.
Bulbs are peeking out to see whats going on this side of the dirt divide and weird fruit starts showing up at my grocery store.
I have a habit of buying fruit and thinking about it later,which not only explains the crowded nation of pomelos confined to my crisper, but also the jam.
You can't let food go to waste and I can't help buying it.
Last week a hot little container of tart red currants rendered my mind zombified and my wallet parted open so wide that the cashier asked if my first name was Moses.

Raspberry and Red currants are old bedfellows, matched in color, sour factor and jam-ability. Blood orange lends its distinct color to an all together gorgeous sweet and sour jam.
"Yes," I hear you say.
"But What to do with a sweet and sour jam?"
I'm like a superdelegate for jam and maybe Im campaigning a little hard but
I believe it is underutilized.
I have an unexpected use for this one and I plan on posting it next week.

Red Currant Jam with Blood orange and Raspberries

• 2 cups red currants
  
• 2 cups raspberries
  
• 3 blood oranges
  
• 2 cups sugar
  

* note there is no need for added pectin

Boil the currants in just enough water to cover them for a few minutes to soften them.
Now mash em up.
Add in the raspberries and the blood oranges peeled and cut up into small pieces.
Boil until the jam begins to reduce and get jamy.
Pour into sterilized jars and process for about 7 minutes.

This makes about 3 1/2 pints.