Vietnamese Caramel Shrimp

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1-1/2 pounds medium shrimp, peeled and deveined
2 Tbsp. oyster sauce
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. flour
3 Tbsp. vegetable oil
3 cloves garlic, minced
1/2 cup water
2 Tbsp. granulated sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red Fresno chile pepper, thinly sliced
freshly-ground black pepper, to taste
1 lime
sprigs of cilantro

Instructions:

In a large bowl, combine the shrimp with the oyster sauce, salt, cayenne pepper and flour. Set the bowl aside to marinate for 5-10 minutes.

In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown, then transfer the shrimp to the pan, discarding the marinade. Cook the shrimp, stirring occasionally, until they begin to turn pink.

Add the water and sugar and simmer for 3 minutes.

Add the scallions and onion and stir-fry for 2 minutes. Add the chile pepper and black pepper to taste, then squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter. Garnish with cilantro, if desired. Serve immediately.

Makes 4-6 servings.

Recipe from The Recipe Goldmine.