Crackerjack Shrimp

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

Shrimp:

1 pound medium shrimp, peeled and deveined
1/2 Tbsp. vegetable oil
1 egg white, beaten
1/2 tsp. salt
1 Tbsp. sherry or rice wine
2 cups peanut oil

1/2 tsp. chile-ginger sauce*
1 Tbsp. ketchup
1 Tbsp. chicken broth
2 Tbsp. sugar
3 cloves garlic, thinly sliced
1/2 tsp. minced ginger root
2 cups shredded lettuce

Instructions:

For the shrimp:

Combine the wine, salt, egg white, 1 Tbsp. of cornstarch and the vegetable oil. Add the shrimp and marinate 30 minutes.

Place the remaining cornstarch in a bowl and add the shrimp. Toss well and place the shrimp in a colander and shake to remove any excess cornstarch.

Heat a wok over high heat then add the peanut oil. Heat to 375F. Drop half the shrimp into the oil and cook until light golden, about 2 minutes. Remove the shrimp with a slotted spoon and drain on paper towels. Cook the rest of the shrimp. Drain the oil from the wok.

For the sauce:

Heat the wok over high heat.

Combine the ketchup, chicken broth, sugar, chile-ginger sauce, garlic and ginger and add to the wok. Bring to a boil and add the shrimp. Toss to coat the shrimp.

To serve:

Divide the lettuce among 6 plates and top with the shrimp. * see (chile-ginger sauce) under the sauce category for red Fresno chiles.

Yields 6 servings.

Recipe from the Genghis Cohen restaurant in Los Angeles, CA.