Crispy Shrimp With Pineapple Habanero Salsa, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Crispy Shrimp With Pineapple Habanero Salsa

Cuisine: Latin
Servings: 2-3 servings

If you love shrimp, this is a delicious preparation that is bursting with flavors and textures.

Ingredients

  • For the Shrimp
  • 1 pound large shrimp peeled and cleaned, tails on
  • 1/4 cup hot sauce
  • 1 teaspoon salt
  • 1/2 teaspoon Fresh cracked pepper
  • 2 garlic cloves minced
  • For the Cornmeal Crust
  • 1 cup flour
  • 1 cup cornmeal
  • 1 heaping tablespoon Tajin (chile limon powder)
  • 1 teaspoon salt
  • Fresh cracked pepper
  • Combine all and stir well to combine
  • For the Pineapple Habanero Salsa
  • 1 tablespoon olive oil
  • 1/4 cup finely diced white onion
  • 1 red Habanero pepper (seeds removed)
  • 6 tablespoons rice wine vinegar
  • 1 cup finely chopped fresh pineapple
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper

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Directions

For the Shrimp
  1. Combine all the ingredients and let shrimp marinate for a good hour.
For the Cornmeal Crust
  1. Heat about 2 cups of canola oil to medium/high heat in a medium sauce pan. Give the oil a good 7 or 8 minutes to heat up. While it is heating up, add all of the shrimp to the cornmeal/flour mix and stir to coat all of the shrimp.
  2. Line a plate with some paper towels and get ready to fry. Gently drop about 6 shrimp at a time into the oil, tapping off the excess cornmeal. The shrimp cooks fast, less than 1 minute. Don’t stir it around too much. I like using a metal spider to remove the shrimp from the oil. Drain onto paper towels; serve right away.
For the Pineapple Habanero Salsa
  1. In a medium skillet, heat the oil over medium-high heat. Add the Habanero and the onion and cook for 1 to 2 minutes, just until softened. Add the vinegar, pineapple, honey, lemon juice, and salt and pepper to taste and cook for 6 minutes. Chill for an hour in the refrigerator. This sauce is excellent when serving any seafood.In a medium skillet, heat the oil over medium-high heat. Add the Habanero and the onion and cook for 1 to 2 minutes, just until softened. Add the vinegar, pineapple, honey, lemon juice, and salt and pepper to taste and cook for 6 minutes. Chill for an hour in the refrigerator. This sauce is excellent when serving any seafood.
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