Caribbean Pepper Shrimp

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Medium Shrimp , peeled, deveined, washed

1/4 tsp

Ground Black Pepper

1/4 tsp

Salt

1 Tbsp

Corn Starch

2

Scotch Bonnet Peppers

3 cloves

Garlic , minced

1 bunch

Scallions

3 scallions per 4 servings

as needed

Vegetable Oil

about 2 cups, for frying

2 Tbsp

Vegetable Oil

Cooking Instructions

HIDE IMAGES

Step 1

Season the Shrimp (1 lb) with Corn Starch (1 Tbsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Mix to combine.

Step 2

Finely dice the Scotch Bonnet Peppers (2) .

Step 3

Finely dice the Scallions (1 bunch) .

Step 4

Heat the Vegetable Oil (as needed) for frying on medium-high. Since the shrimp is coated with the cornstarch they may tend to stick together. Fry for a minute or so and set aside. Do not overcook.

Step 5

In a new pan heat the Vegetable Oil (2 Tbsp) on a very low heat and then go in with the scallion, Garlic (3 cloves) , and scotch bonnet peppers. We want to gently allow the flavors to come together. Cook on low for 3-5 minutes, then add the cooked shrimp and toss well to coat. Since it’s important that we don’t over-cook the shrimp, as they heat through you can take the pot off the stove.

Step 6

Serve warm for the best flavors. If reheating, its best to do so in the oven and not a microwave. Enjoy!