Broiled Mexican-Style Shrimp with Garlic and Limes
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 pounds large shrimp, shell-on
12 cloves garlic, peeled
2 serrano chiles, stems and seeds removed, and minced
3-1/2 Tbsp. fresh cilantro, minced
1-1/2 Tbsp. freshly squeezed lime juice
8 Tbsp. hot melted butter
salt and freshly ground black pepper to taste
Instructions:
To prepare the shrimp:
With a very sharp paring knife, split each shrimp down the back through the shell, leaving the legs intact. Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side. Arrange the split shrimp in a single layer on a sheet pan. Cover and refrigerate until ready.
Place the garlic in a small saucepot with enough water to cover them. Bring the water to a boil and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow the garlic to cool and mince fine. Just before broiling the shrimp, combine the minced garlic with the minced serrano chiles, minced cilantro, lime juice and hot melted butter.
Remove the shrimp from the refrigerator and brush them with the melted garlic/cilantro butter. Place the shrimp under a hot broiler and cook until the shrimp are just done (about 5 minutes depending on the broiler and height of the rack). Transfer the shrimp to a platter and drizzle any remaining garlic butter over the shrimp.
Yields 10 appetizer servings.
Recipe adapted from Robert Del Grande.