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.
1 pound shell-on medium shrimp
1/2 medium fennel bulb, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 Fresno chile or red jalapeño, thinly sliced, seeded
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
Freshly ground black pepper
1/2 loaf ciabatta or country-style bread, sliced 1/2″ thick, toasted
Mayonnaise (for serving- optional)
Makes 4 servings
Serve the shrimp on toast to soak up the delicious pickling liquid.
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain and rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired. Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
Serve shrimp with toast and mayonnaise, if using. DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.