Moroccan Spiced Shrimp with Pineapple

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.

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Ingredients:

4 teaspoons coriander
1 tablespoon cumin
1/2 teaspoon turmeric
1 pound roasted red peppers
1/3 cup chopped onion
2 whole serrano pepper, seeded and minced
3 cloves garlic, minced
1/4 cup honey
1/4 cup fresh lime juice
1 tablespoon lime zest
1/4 cup extra virgin olive oil
salt and pepper, to taste
48 large shrimp (21-30 size), peeled and deveined
1 whole pineapple, cored and cubed, yielding 48 pieces
1/2 cup chopped green onions
3 tablespoons toasted sesame seeds

Instructions:

Serves: 12-24

Heat coriander, cumic and turmeric in a skillet until fragrant, 2-3 minutes. Pour into a food processor and add the peppers, onions, serrano peppers and garlic. Process until smooth. Add honey, lime juice and zest and pulse a couple of times. With food processor running, slowly pour in the oil and season with salt and pepper to taste.

Toss shrimp with a little bit of the paste and spread on a baking sheet. Bake at 350 degrees for about 5-6 minutes, then broil for 1 minutes. Use a toothpick to skewer a cooked shrimp and a piece of pineapple together or simply lay both on a platter. Sprinkle with green onions and sesame seeds. Serve with additional pepper paste for dipping.

From cookingwithmichele.com