Jamaican Hot Pepper Shrimp
We loved this and it really wasn't too hot. I hope you enjoy.
- 4 c
- 1/2 c
- chopped scallion
- garlic cloves, crushed
- fresh thyme sprigs
- fresh scotch bonnet or habanero chiles, halved and seeded
- 2 Tbsp
- 1/2 tsp
- black pepper
- whole allspice
- 1 lb
- large shrimp in shell (21-25 per lb.)
How to Make Jamaican Hot Pepper Shrimp
- 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.