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.


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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.)

Directions Step-By-Step

1
Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
2
Stir 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