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Serano Shrimp with Mango Chutney

© Brenda Wall

Welcome!

Experience the heat and flavor of the serrano chilli pepper with this week's delicious shrimp recipe! The sweetness of the mango chutney compliments the heat of the peppers in just the right way.

Cooking with chilli peppers frequently, while not an expert on the subject, I have acquired a basic understanding on this fiery vegetable and will eagerly pass on what I have learned. Cooking with chilli peppers requires some degree of knowledge as there are many varieties. They vary in color, shape and degree of heat. The hot types can be eaten at any color stage, but are hottest when allowed to ripen. The heat of the chilli pepper is attributed to the chemical compound called "capsaicin" which can be found on the membranes or seeds. Chilli peppers can be eaten raw (but not recommended unless you are truly aware of the degree of heat of the pepper you choose to consume), grilled or added to recipes.

Some of my favorite whole chilli peppers to cook with are ancho, chipotle, jalapeno, habenero, poblano and szechwan. Some of my favorite ground peppers used are black, cayenne, white. Pepper sauces, pastes and flakes can also be added to enhance the flavor of recipes. It is best to simply experiment with different types to find the one that you like and try them in your favorite recipes. Just be sure to wear plastic or rubber gloves when working with chilli peppers to avoids burns and stains. And if you ever bite off more heat than you can stand, simply eat dairy products or something wit a high fat content, as capsaicin is not water soluble. To learn more about harvesting, picking or purchasing chilli peppers, etc., consult with an expert or other credible source.

As always, I hope that you will try and enjoy this week's recipe. Bon appetit!

Serrano Shrimp with Mango Chutney
1 pound of fresh medium shrimp, peeled and cleaned
3 tablepoons of serrano chilli oil
1 teaspoon of ground cayenne pepper
1 teaspoon of red pepper flakes
1/2 cup of chopped scallions
3 tablepoons honey
3 cloves of minced garlic
1 tablespoon of fresh cilantro
1 teaspoon of fresh parsley
juice of one lemon
salt to taste

Combine cayenne pepper, red pepper flakes, garlic, parsley ad cilantro; set aside; season shrimp with salt and toss with honey and lemon juice; then coat shrimp with pepper mixture; set aside; heat chilli oil in large non stick skillet until hot; add shrimp and cook just until done. Serve with mango chutney as a dipping sauce.

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