Papaya, Shrimp, and Ginger Stir-Fry
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.
Ingredients:
2-4 Tbsp. peanut oil
4 carrots, cut into matchsticks
1 bunch green onions, slivered and cut into 2″ lengths
2 green jalapenos, seeded and slivered
2 red Fresno chiles, seeded and slivered
2″ piece of ginger, peeled and slivered
3 cloves garlic, peeled and slivered
10 cherry tomatoes, peeled, seeded and diced
1 pound extra large shrimp, shelled and deveined
2 medium papayas, skinned and cut into chunks
1/4 cup rum
Instructions:
Heat the oil over medium-high heat and add the carrots and stir-fry for 30 seconds; then add the onions and stir-fry for 1 minute. Add the chiles, half the ginger and garlic and stir-fry for 30 seconds. Add the tomatoes and stir-fry for 1 minute, then remove the cooked ingredients and place them in a heated dish.
Wipe out the pan and add a tablespoon of oil; then heat oil over medium-high heat. Quickly cook the shrimp, and add the remaining ginger and papayas. Splash with rum and flambe. Serve over vegetables.
Recipe from Chile Pepper Magazine.