Cracked Shrimp with Pineapple Habanero Relish

Name: Cracked Shrimp with Pineapple Habanero Relish
Prep time: 30 min
Cook time: 15 min
Yield: Serves 4 - 8
Ingredients: 2 bags ButcherBox.ca Selva Extra JumboBlack Tiger shrimp - peeled, tails left on; for frying vegetable oil; 2 cups all-purpose flour (you can sub for whole wheat, unbleached or gluten free, if you wish); 2 tbsp cornstarch; 1 tsp smoked paprika (you can also use regular); 1 1/2 tsp Kosher salt, divided, plus more to taste, if needed; 1 tsp ground black pepper, divided; 2 large eggs; 1/2 cup evaporated milk; 1/2 tsp finely chopped flat leaf parsley, plus more for garnish; for serving lemon wedges; 7 red Fresno chilies, or other large red chilies, finely chopped; 3/4 cup white vinegar; 1/2 cup finely chopped fresh pineapple (you can use canned, but fresh is much better; 1 habanero, finely chopped; 1 1/2 tsp finely chopped fresh garlic; 1/2 tsp Kosher salt

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4 - 8 people

00h 30

00h 15

Indulge in a tropical flavour explosion with our Cracked Shrimp with Pineapple Habanero Relish, featuring succulent ButcherBox.ca Selva Black Tiger Shrimp. This mouthwatering dish combines the sweet and juicy texture of perfectly cooked shrimp with a vibrant, zesty relish that balances heat and sweetness.

Ingredients and Method

Ingredients

2 bags ButcherBox.ca Selva Extra JumboBlack Tiger shrimp - peeled, tails left on
for frying vegetable oil
2 cups all-purpose flour (you can sub for whole wheat, unbleached or gluten free, if you wish)
2 tbsp cornstarch
1 tsp smoked paprika (you can also use regular)
1 1/2 tsp Kosher salt, divided, plus more to taste, if needed
1 tsp ground black pepper, divided
2 large eggs
1/2 cup evaporated milk
1/2 tsp finely chopped flat leaf parsley, plus more for garnish
for serving lemon wedges
7 red Fresno chilies, or other large red chilies, finely chopped
3/4 cup white vinegar
1/2 cup finely chopped fresh pineapple (you can use canned, but fresh is much better
1 habanero, finely chopped
1 1/2 tsp finely chopped fresh garlic
1/2 tsp Kosher salt

Method

To make the relish - Stir together Fresno chiles, vinegar, pineapple, habanero, garlic, and salt in a medium saucepan. Bring to a vigorous boil over high. Reduce heat to medium, and gently boil, stirring occasionally, until chiles are tender and flavours have blended, about 15 minutes. Remove from heat, and let cool 10 minutes. Transfer to a bowl, and refrigerate, uncovered, until completely cool, about 2 hours.
Place shrimp on their sides on a cutting board. Holding shrimp by the tail and using a rolling pin or meat mallet, tap each shrimp lightly until slightly flattened (about 3/8 inch thick), 3 to 5 times.
Pour oil to a depth of 1/4 inch in a large cast-iron skillet, and heat over medium-high until hot but not smoking - look for it to become shimmery.
Meanwhile, stir together flour, cornstarch, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish, until well blended. Whisk together eggs in a large bowl until frothy; whisk in evaporated milk, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
Working in batches, dip shrimp in egg mixture, allowing excess to drip off. Dredge in flour mixture; shake off excess. Add to hot oil, without crowding, and fry until golden and crisp, about 1 minute per side. (Adjust heat between batches to maintain temperature as needed.)
Drain on a wire rack set inside a rimmed baking sheet; sprinkle with salt to taste.
Transfer shrimp to a large serving platter. Garnish with parsley, and serve with relish and lemon wedges for squeezing.