Spicy Shrimp in Chile Sauce
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:
2 Tbsp. sugar
3 Tbsp. water
2 Tbsp. canola oil
1 small red onion, cut lengthwise into 1/2-inch wedges
3 garlic cloves, minced
1-1/2 pounds shelled and deveined large shrimp
2 serrano chiles, seeded and minced
1-1/2 Tbsp. Asian fish sauce
1-1/2 tsp. freshly ground pepper
4 scallions, cut into 3
2 Tbsp. coconut milk mixed with 2 Tbsp. water
steamed rice, for serving
Instructions:
In a small skillet, mix the sugar with 1 Tbsp. of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2-3 minutes. Remove from the heat and stir in the remaining 2 Tbsp. of water. Transfer the caramel to a very small heatproof bowl.
Heat a wok over high heat and add the canola oil. Heat until it just begins to smoke. Add the onion and garlic and stir-fry until just softened, about 1 minute, then add the shrimp and stir-fry for 1 minute. Add the chiles, fish sauce, pepper, scallions and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes. Add the diluted coconut milk and cook until slightly reduced, about 1 minute. Serve with rice.
Recipe from Food and Wine Magazine, October 2007 issue.