One of my favourite Guyanese foods is the white-belly shrimp. Small, soft shell, glistening, pink and so fresh, a thing of beauty and absolutely delicious.
The other day, rather than doing the usual – bounjal, cook with vegetables or make my mom’s shrimp cakes, I decided to try frying them a different way. Mommy’s shrimp cakes require the shrimps to be lightly cooked and then ground coarsely with seasonings. It is a labour of love. I wanted to cook the picked shrimp whole with minimal work.
These shrimp nuggets make for an excellent snack or appetizer. Serve with a little pepper sauce or sour or pickled cucumbers. They are yummy.
