Jalapeno Shrimp Recipe . . . .

The Jalapeno plants at the Ashram are dripping peppers this time of year.
I can only dice sooo many of them to be blended with cream cheese or goat cheeses (and spread on celery sticks which helps cut some of the heat).
I'm not a huge fan of freezing them, though they keep well.  Kashi Atlanta's head Chef, Trishula, suggests roasting them, and removing the outer skin, prior to freezing.
Remember to be mindful of the increased heat you'll create when you heat the jalapenos for this recipe.

So . . . .  here's a recipe that I've adapted over time that is great:



2 -4 Tblsp. Extra Virgin Olive Oil
1 large sweet onion, finely chopped
6 - 8 garlic cloves, slivered
4 jalapenos stemmed, seeded (for less heat) Julienne cut
1 lb. shrimp of any size, peeled and deveined
salt to taste
1 Tblsp. coarse ground black pepper to taste
2 Tblsp. mayo
2 Tblsp chopped chives or cilantro to be used as a garnish prior to serving

In a large, heavy skillet heat the oil over medium heat until almost smoking. (Make sure stove fan is on high & windows are open. Once the jalapenos hit a hot skillet, they may be an overly strong scent in the kitchen.)
Sweat the onion until translucent
Add slivered garlic and lightly brown
Add jalapenos (If you do not have any red jalapenos, you can add a diced red bell pepper along with your jalapenos for additional color.)
Stir until softened (4 minutes) over medium heat.
Add the shrimp, salt, the coarse black pepper and cook (3 minutes) just until the shrimps are cooked through.
Remove from heat.
Add the mayo, fold to mix and serve at once, with chopped chives or cilantro as a garnish.

  

As always, serve to good friends, who aren't allergic to shellfish.