Shrimp and Squid Cocktail
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.
Ingredients:
1 pound shrimp, shelled and deveined
1 pound squid, scrubbed clean
1 gallon water
1 small onion, chopped
1 carrot, chopped
1 tomato, chopped
1 jalapeno, quartered
1 bay leaf
1 Tbsp. oregano
juice of 2 limes
2 tomatoes, diced
2 scallions, diced
1 small cucumber, peeled and diced
1 Tbsp. chopped fresh cilantro
2 small serrano peppers, seeded and chopped
2 cups tomato juice
salt
Instructions:
Cut shrimp into 1/2″ pieces and set aside in the refrigerator. Clean the squid by rubbing off the tough outer skin and any clear membrane that feels and looks like plastic. Remove the beak from the center of the tentacles. Wash the squid and cut into 1/2″ pieces.
Bring a pot of water to a boil over high heat, then add the onion, carrot, tomato, chile, bay leaf and oregano and cook for 20 minutes. While the veggies are cooking in the water, mix in the remaining ingredients for the cocktail in a large bowl. Set aside to blend flavors. Remove the cooked veggies from the stock with a slotted spoon and discard.
Place the shrimp, squid and reserved stock in with the marinated ingredients in a bowl or large jar and season to taste. Refrigerate, covered, for at least 30 minutes. Serve in tall 8-10 oz. cocktail glasses with long skinny spoons, lots of limes cut into quarters and oyster crackers or saltines.
Recipe from Chile Pepper Magazine.