Beverly writes:

This is one of my favorite dishes to make. It seems complicated but I promise it will take you under 30 minutes to whip it up. It’s a spicy dish, but you can control how hot or mild you want it to suit your taste. A word of caution before your fans go ahead and make this: Do not under any circumstances touch your mouth, nose, or eyes after you’ve handled the congo peppers. I swear these bad boys are the hottest peppers in the world! I once touched my lip and it swelled for what seemed like hours!

Directions

Shrimp

Heat a pan on medium/high heat. Pour half a cup of oil into pan. To test when the oil is ready to fry drop some cornstarch in – when it sizzles the oil is ready.

De-vein fresh (better to use shrimp with no shell). Put the wet shrimp into a bowl of cornstarch. Remove excess cornstarch by tossing the cornstarch covered shrimp in a metallic strainer. Fry in oil until the shrimp turn orange and outter layer is golden (pop in 5-6 shrimp at time).Set aside.

Peppers

Chop (cubes) a yellow, red, and green pepper, one white onion and some cilantro. It depends how hot you want your dish – I would suggest starting off mild – but three or four slivers of a hot congo pepper is more than enough. Heat a pan on medium, add 6-8 tablespoons of canola oil, and fry all together for about 10 minutes.

Mix it.

Next, add your shrimp, sea salt and minced garlic for an additional 5 minutes. Voila, you’re done!

You can eat this dish on its own or pair it up with some nice brown rice.