Serves 4 to 6
- 1 pound (16 or 20 count) fresh shrimp, in shells with heads on
- 2 tablespoons sea salt
- 2 cups vegetable oil
- 1 Scotch bonnet, chopped with seeds
- 6 cloves garlic, diced
- 1⁄4 cup sliced scallions
- 1 teaspoon sugar
1. Butterfly the shrimp and remove the veins but leave the shells and heads on. Place in a bowl and rub the shrimp with 1 tablespoon of the salt; let sit for at least 30 minutes.
2. Heat the oil in a wok or skillet over medium-high heat. In batches, add the shrimp and deep-fry for 40 to 60 seconds, then quickly remove from the oil with a slotted spoon and drain on paper towels. When all the shrimp have been deep-fried, pour the oil out of the pan, leaving just 1 tablespoon.
3. In small batches, quickly sauteÅL the Scotch bonnet, garlic, scallions, sugar and remaining 1 tablespoon sea salt over high heat for a few seconds. Add the shrimp in batches, give it a quick toss to coat with the seasoning and remove quickly from the pan; repeat until all the shrimp are finished. Serve immediately.
Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman