Mini Shrimp Guacamole Sandwich
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.
Serves: 20 sandwiches
Ingredients
20 large shrimp, peeled and deveined (or frozen shrimp, thawed)
2 tablespoons Japanese sake
sea salt and black pepper
2 avocado, halved and seeded
1/2 small purple onion, minced
1 serrano pepper or jalapeno, minced
2 cloves garlic, grated
1 teaspoon lime juice (or lemon juice)
1 tablespoon cornstarch
2 tablespoons vegetable oil
20 mini burger buns (made from this burger bun recipe)
(optional) chili pepper flakes and cooked sesame seeds
Instructions
Dry shrimp with paper towels. Spread on a large plate without overlapping them. Drizzle sake and grind salt and black pepper over top of shrimp evenly. Let it sit at room temperature to marinate for 10 to 15 minutes.
While marinating shrimp, prepare the vegetables. Scoop avocado from rind with a spoon and add it to a medium size bowl. Add purple onion, pepper, garlic, lime juice and 1/2 teaspoon salt. Smash and mix well with a potato masher.
Add cornstarch to the shrimp and mix well by hand. The shrimp should be evenly coated with a thin, starchy mixture.
Heat vegetable oil in a large nonstick skillet over medium heat. When oil is warm, spread shrimp one by one without overlapping them. Cook until the bottom side turns golden brown, 1 to 2 minutes. Flip with a pair of chopsticks (or tongs) to cook the other side, until the bottom side turns golden and the shrimp are fully curled, 1 to 2 minutes. Transfer to a plate. If your skillet is not big enough, cook the shrimp in two batches.
To assemble the sandwich, spread the guacamole on the bottom bun, place shrimp on top, garnish with chili flakes and sesame seeds, top with the top bun and pierce with a skewer.
Serve warm or cold.
From omnivorescookbook.com