Montserrat-style Spiced Shrimp with Herbal Infusion

Ingredients

In this Montserrat-style adaptation, we incorporate the bold flavors of Caribbean cuisine to transform the traditional Chinese Fried Shrimp with Longjing Tea. The original dish is enhanced with Montserrat's signature spices, such as scotch bonnet peppers and allspice, to add a fiery kick and earthy undertones. Additionally, the shrimp are coated in a light batter and fried to achieve a crispy texture, providing a delightful contrast to the tender shrimp. The infusion of Longjing tea adds a refreshing herbal note, elevating the dish with a touch of Montserrat's culinary heritage. We alse have the original recipe for Fried Shrimps with Longjing Tea, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tsp Montserrat-style spice blend (combination of scotch bonnet peppers, thyme, allspice, and other local spices) 1 tsp Montserrat-style spice blend (combination of scotch bonnet peppers, thyme, allspice, and other local spices)
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 1 cup (240ml) Longjing tea, brewed and cooled 1 cup (240ml) Longjing tea, brewed and cooled
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 0g
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, Montserrat-style spice blend, salt, and black pepper.
2. 2.
   Dip each shrimp into the brewed Longjing tea, then coat it in the flour mixture, ensuring it is evenly coated.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
4. 4.
   Fry the coated shrimp in batches until golden brown and crispy, approximately 2-3 minutes per side.
5. 5.
   Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Montserrat-style Spiced Shrimp with a side of Longjing tea for dipping or as a refreshing accompaniment.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp are properly deveined and cleaned before marinating them in the spice blend. This will enhance the flavor and ensure a pleasant texture.
• Montserrat-style spice blend — Adjust the amount of scotch bonnet peppers according to your desired level of spiciness. Be cautious as scotch bonnet peppers are very hot, so use gloves when handling them.
• Longjing tea — Brew the tea according to the package instructions and allow it to cool completely before using it for the shrimp marinade. This will ensure a subtle infusion of the tea's herbal flavors.

Tips & Tricks

• For an extra crispy texture, you can double-coat the shrimp by dipping them in the Longjing tea and flour mixture twice.
• Adjust the level of spiciness by adding more or less Montserrat-style spice blend to suit your taste preferences.
• Serve the Montserrat-style Spiced Shrimp with a squeeze of fresh lime juice for a tangy twist.
• If Longjing tea is not available, you can substitute it with another mild herbal tea, such as green tea or chamomile tea.
• To make the dish more visually appealing, garnish the shrimp with fresh chopped herbs, such as cilantro or parsley, before serving.

Serving advice

Montserrat-style Spiced Shrimp with Herbal Infusion is best served hot as an appetizer or as part of a seafood feast. Arrange the shrimp on a platter and garnish with fresh herbs for an attractive presentation. Serve with a side of Longjing tea for dipping or as a refreshing palate cleanser between bites.

Presentation advice

To create an eye-catching presentation, arrange the golden-brown shrimp on a bed of vibrant lettuce leaves. Garnish with slices of fresh lime and sprinkle some additional Montserrat-style spice blend over the shrimp for added visual appeal. Serve the dish on a wooden serving board or a colorful Caribbean-inspired plate to enhance the overall presentation.