Field Notes

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.

Serve immediately with pineapple and rice.