Well check thing. Short Season for Carnival and before yuh’ know it, man and woman had tabanca. Good thing for us Scorchers we had Easter to look for- ward to so we didn’t suffer for too long.

Now Easter come and gone so everyone head Maracas or Tobago or Barbados to cool down and chill. As for me, Tobago was calling meh, all by Store

Bay I looking for curry crab and bawling “ de dumpling start – de dumpling start – WATER & FLOUR”

As Lent is over, you can now indulge in everything you chose to give up. We gave up drinking, eating cake, eating meat on a Friday etc. etc. but that doesn’t mean it’s time to overdo and start back all our bad habits. Let’s respect the season that has passed and continue to experience everything in moderation.

Here’s a delicious, simple and sexy dish that you can try for your friends and family.

See You in the next session ah Scorch ! / ! / Seductive / Salacious / Satiate / Sexy / Scorch / ! /

Chef Jason Chef & Executive Lecturer @ TTHTI

Recipe

SPICY HONEY:

1 cup honey

1 clove garlic, mashed

1 tablespoon pep- percorn

1 tablespoon chili flakes

1 tablespoon smoked paprika Sea salt

POPCORN SHRIMP:

Oil for deep-frying

2 cups of cornstarch

1/2 cup flour Salt and freshly ground pepper

4 eggs, beaten

2 pounds of rock shrimp

Procedure

For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeez- able bottle. Keep aside.

For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.

In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.

Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.