If you live in the South, the chances of finding a jar of hot pepper jelly in your pantry are prety good. It doesn't matter what time of the year it is...it will be there.
Hot pepper jelly served over cream cheese accompanied with crakers is something I served all the time as an hors d'oeuvre when I lived in North Carolina in the early 70's. It was a staple of dinner parties, usually served with Triscuits of all things. Most of the time we used green pepper jelly except for Christmas when we all switched to red or did a combination of red and green.
That's the only use I have ever found for this addictive jelly until a couple of months ago glancing at an issue of Southern Living I came across this recipe for shrimp cocktail. It is really a Tex Mex version of pickled shrimp and another great excuse to keep a jar in the pantry.
Yield: Makes 4 to 6 servings
1/4 cup hot red jalapeño pepper jelly
1 tablespoon lime zest
1/4 cup fresh lime juice
1 pound peeled, large cooked shrimp (31/40 count)
1 cup diced mango
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 small avocado, diced
Garnishes: lime slices, fresh cilantro sprigs
1. Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.
Source and Photo: Southern Living