Jamaican Hot Pepper Shrimp

Jolayne Cooper

By
@jwcooper

I found this recipe on epicurious.com. I needed something that didn't need to be put in the oven and this sounded wonderful. I was a little afraid of the heat, but it was just right. If you like lots of heat, put in more of the habanero/Scotch bonnet chiles. Be careful with those chiles, the smell/aroma really got to me when I was cleaning/cutting them.

We loved this and it really wasn't too hot. I hope you enjoy.

Rating:
★★★★★ 1 vote
Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

4 c
water
1/2 c
chopped scallion
4
garlic cloves, crushed
3
fresh thyme sprigs
3
fresh scotch bonnet or habanero chiles, halved and seeded
2 Tbsp
salt
1/2 tsp
black pepper
10
whole allspice
1 lb
large shrimp in shell (21-25 per lb.)

Step-By-Step

1Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
2Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of the cooking liquid on top.

About this Recipe

Course/Dish: Fish, Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: Caribbean
Hashtags: #shrimp, #heat