jamaican hot pepper shrimp
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.
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 cups water
- 1/2 cup chopped scallion
- 4 - garlic cloves, crushed
- 3 - fresh thyme sprigs
- 3 - fresh scotch bonnet or habanero chiles, halved and seeded
- 2 tablespoons salt
- 1/2 teaspoon black pepper
- 10 - whole allspice
- 1 pound large shrimp in shell (21-25 per lb.)
How To Make jamaican hot pepper shrimp
-
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.
-
Step 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.
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