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Ingredients:
- 5 pounds large black tiger prawns, head off and cleaned
- 1 cup salad oil
- 2 cloves garlic, crushed
- 2 whole Scotch Bonnet peppers (habanero)
- 2 Tablespoons vinegar
- 1 whole carrot, Julienned
- 1 medium onion, sliced into rings
- 1 stalk celery or 1/4 Chayote, Julienned
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Directions:
Place a heavy Dutch oven on stove and preheat at medium for 5 - 10 minutes. Add the oil and coat pan, add the garlic, peppers, carrot, onion and celery/chayote and stir to mix. Fry until the vegetables are cooked and starting to brown. Add shrimp and stir fry for 5 minutes. Add vinegar and cook for another 5 minutes. Serve and enjoy! In Jamaica they sometimes serve a fresh water crawfish. These are cooked with the heads on and served as finger food. I try and find the extra large black tiger prawns at the local fish store.
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