Stir Fried Shrimp with Bacon, Mint, and Chiles
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 tsp. vegetable oil
1/4 pound thickly sliced bacon, cut crosswise into 1/4″ thick pieces
8 Thai bird chiles or 4 serrano chiles
1 1/2 pounds shelled and deveined large shrimp
salt and freshly ground pepper
1/4 cup vermouth or dry white wine
1/4 cup plus 2 Tbsp. coarsely chopped mint
Instructions:
In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat, stirring occasionally, until most of the fat has been rendered. Spoon off all but 1 Tbsp. of the fat from the skillet.
Stir in the garlic and the whole chiles and cook until fragrant, about 1 minute. Add the shrimp and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the shrimp are pink and curled, about 3 minutes. Add the vermouth and cook until it is nearly evaporated, about 1 minute. Stir in the mint and transfer to plates. Serve immediately.
Recipe from Food and Wine Magazine, August 2005.