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