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.
Serve immediately with pineapple and rice.