Chili Fried Shrimp

In this recipe, our Grove Blend Chili Butter becomes a marinade, adding a singed, dry flavor to the rich sweetness of shrimp.

Chili Fried Shrimp with Pineapple

Serves 4

• 1 pound medium shrimp
• ½ cup Grove Blend Chili Butter
• ¼ cup olive oil
• 1 cup cornstarch
• Salt and freshly ground black pepper
• Canola oil, for frying
• Cubed fresh pineapple
• Rice for serving

Use kitchen shears to cut through the shells lengthwise along the back of each shrimp; keep the shells on.

In a medium bowl, whisk together the chili butter and olive oil. Add the shrimp to the bowl and turn to coat. Place the cornstarch in a medium bowl and season well with salt and pepper. Add the shrimp to the cornstarch mixture and dredge.

Fill a large heavy-bottomed pot with canola oil until it reaches 3 inches deep. Heat until it registers 350° on a deep fry thermometer. Working in batches, fry the shrimp until crispy and golden, about 3 minutes. Transfer to a paper towel-lined plate.