Shrimp Cuscuz
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 pound shrimp
juice of 1 lemon
salt and pepper, to taste
3 Tbsp. olive oil
1 medium onion, chopped
1/4 cup chopped parsley
2 Tbsp. garlic salt
1 cup tomato sauce
1 medium jalapeno chile, stemmed and chopped
Instructions:
Mix together the shrimp, lemon juice, pepper and salt. Let the shrimp stand for 1 hour.
Saute the onion and parsley in oil for 3 minutes, then add the garlic salt, tomato sauce and pepper. Cover and simmer for 20 minutes. Add the shrimp and simmer until done. Serve over rice, cous cous, polenta or potatoes. Garnish with either, hard boiled eggs, sliced tomatoes or olives.
Recipe adapted from “Brazilian Cookery,” by Margarette De Andrade.