PEEL-AND-EAT HOT PEPPER SHRIMP
In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot-wash the heat down with ice-cold beer. Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp..
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