South Pacific Shrimp

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:

For the marinade and shrimp:

1/3 cup coconut milk
2 serrano chiles or jalapeno peppers, preferably red, seeded and minced
1 tsp. minced fresh ginger
1 clove garlic, minced
2 tsp. reduced-sodium soy sauce
1/4 cup lime juice
1 Tbsp. brown sugar
1 pound medium shrimp (30-40 per pound), peeled and deveined

Sauce:

1 tsp. extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach

Instructions:

1. Combine the coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add the shrimp and toss to coat. Cover and marinate in the refrigerator for 10-15 minutes, tossing occasionally. Drain the shrimp well, reserving the marinade.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until barely pink, about 30 seconds per side. Transfer the shrimp to a plate. Add the tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade and simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.

Recipe from Eating Well Magazine.