Caribbean Pepper Shrimp

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

Finely dice the Scotch Bonnet Peppers (2).

Finely dice the Scallion (1 bunch).

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.

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.

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