|1 1/2lb Shrimp; peeled and deveined|
|10 Chili peppers; deseeded and chopped|
|2 Red bell peppers; deseeded and chopped|
|4 Serrano chiles; deseeded and chopped|
|8 Habanero peppers; deseeded and chopped|
|1/4 cupApple cider vinegar; added slowly to blender|
|Mango pinapple foam|
|1/2 Pineapple; chopped|
|1/2 cupAppple Cider; added slowly to blender|
|2 Mangos; skinned and chopped|
Lava Shrimp Preparation
First take your fresh shrimp (not frozen) and peel and devein them. Next, deseed and chop all peppers (you may want to use gloves). Place the peppers in small batches into the blender add salt and pepper to taste and blend while slowly adding in apple cider vinegar. when your done take pepper mixture and add 1/2 over shrimp in a gallon Ziploc bag. Mix together so all shrimp are coated and place in the refrigerator.
Now take mangoes and pineapples, remove skin and chop. place together in blender and slowly add apple cider into mix. this should be done carefully so that the concoction froths up. Place in a Tupperware container and leave in the refrigerator.
Let the shrimp marinade in the pepper sauce for at least one hour. Heat a skillet to medium high with a mixture of oil and butter (be careful not to burn butter). Add shrimp and the extra half of mixture into skillet working in manageable bunches. Do not over cook shrimp, when you have finished place them into a serving bowl with sauce and tooth picks. Place the fruit foam in another bowl and dip shrimp on tooth pick into foam.
don't you dare ever cook the shrimp.
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