Charleston Pickled Shrimp
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 quarts water
3 Tbsp. Creole seasoning
1 small onion,cut in half and sliced
1 serrano chile, stemmed, seeded and cut into thin strips
1 green bell pepper,stemmed, seeded and cut into thin strips
1 red bell pepper, stemmed, seeded and cut into thin strips
1-1/2 cups water
1/2 cup white vinegar
1 Tbsp. salt
1 tsp. honey
1 tsp. lime juice
Instructions:
Bring 2 quarts of water to a boil in a Dutch oven and add the shrimp and Creole seasoning. Boil for 2 minutes or just until the shrimp turn pink. Drain, then peel and devein the shrimp.
Place the shrimp in a bowl or jar and top with the sliced onion and peppers. Stir together 1-1/2 cups of water, the vinegar and salt, then pour over the shrimp, sliced pepper and onion mixture. Cover and chill for 8 hours. Drain before serving.
Yields 8 servings.
Recipe adapted from one in Southern Living Magazine, November 1999.