Hot Honey Crispy Shrimp

Hot Honey Crispy Shrimp excerpted from Tastemaker: Cooking with Spice, Style & Soul by Scot Louie.

Tastemaker: Cooking with Spice, Style & Soul by Scot Louie

Elevate your everyday dishes with this collection of soul-filling recipes from celebrity stylist and creator of DinnerPlus, Scot Louie. Whether you are planning a chic dinner party with your friends, a cozy dinner for two, or a delightful family brunch, Tastemaker is guaranteed to have the perfect dish for every occasion.

Scot Louie fuses his Jamaican roots with traditional soul food cooking to offer a stunning journey for your tastebuds. Follow along as these pages inspire you to enjoy the process of cooking, with reminders to pour your favourite drink, turn on your favorite song, and transform cooking from a daunting task to an enjoyable experience. Tastemaker will help you find your own style and confidence in the kitchen with exciting dishes that make you proud of your final product, leaving you eager to savor each bite and feed every corner of your soul.

Taste and flavour are abundant in dishes like Honey Butter Cornbread Waffles, Creamy Cajun Chicken, Sweet Suasage Smash Burger, Salted Caramel Pretzel Blondies, and so many more. There is also a section dedicated to creating the viral, delectable Soul Bowl that is sure to leave you saying, oh wow. Elevated, flavourful, and lavish meals are now right at your fingertips on each page of Tastemaker: Cooking with Spice, Style & Soul.

COOK WITH SCOT LOUIE: Oh Wow! Each recipe comes directly from the tastemaker himself. Follow along with the viral influencer to create and enjoy post-worthy meals in your own home.

80+ FLAVOUR-FILLED RECIPES: Over 80 recipes with various exciting tastes and flavours to ensure no more boring meals. Cook your way through the book and find your favourites, from exquisite breakfast, lunch, and dinner recipes to scrumptious desserts and refreshing cocktails!

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Tastemaker: Cooking with Spice, Style & Soul by Scot Louie is available at Amazon.com, Amazon.co.uk and Indigo.ca.

These Hot Honey Crispy Shrimp have quickly become a party favourite and a new brunch staple in my household. Shrimp are versatile and can be prepared and enjoyed many ways. This sweet and spicy combination has proven to be one of my favourite ways to dress them.

MAKES 4 SERVINGS

1 lb large shrimp, peeled and deveined

4 teaspoons Yard Spice, divided

2 teaspoons CajunSpice, divided

2 teaspoons WhiteSpice, divided

2 teaspoons salt, divided, plus more to taste, beaten

½ cup panko bread crumbs

½ cup cornstarch

2 cups vegetable oil

4 tablespoons butter

1 teaspoon cayenne pepper

¼ hot sauce

¼ honey

Chopped fresh flat-leaf parsley or chives for serving

Place the shrimp in a large bowl, then season with 2 teaspoons of YardSpice, 1 teaspoon of CajunSpice, 1 teaspoon of WhiteSpice, and I teaspoon of salt.

Pour the beaten egg over the shrimp. Mix so all the shrimp are coated in egg. Rest for 15 minutes.

In a large lock-top bag, mix the bread crumbs, cornstarch, 1 teaspoon of YardSpice, the remaining 1 teaspoon of CajunSpice, and the remaining 1 teaspoon of WhiteSpice.

Add the shrimp to the bag and shake well, until they’re all evenly coated in the bread crumb mixture. Transfer the shrimp to a wire rack or plate and let them rest 15-20 minutes longer.

In a large, deep skillet over medium heat, warm the vegetable oil until a deep-frying thermometer registers 350°F.

Working in batches, fry the shrimp for 2 minutes per side and then immediately transfer to paper towels to drain. Do not cook a moment longer or the shrimp will get rubbery.

Season immediately with a few pinches of salt.

In a small saucepan over medium-low heat, melt the butter with the remaining 1 teaspoon of YardSpice and cayenne pepper, whisking occasionally. Add the hot sauce and honey, whisking occasionally until evenly combined and reduced to a sticky, saucy consistency, about 2-3 minutes.

Place the shrimp in a large bowl and pour in the hot honey sauce, tossing the shrimp gently until evenly coated. Top with parsley and serve at once.

Recipe reprinted with permission from Insight Editions.