PEEL-AND-EAT HOT PEPPER SHRIMP

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Peel-and-Eat Hot Pepper Shrimp image

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

2 cups water
4 Scotch bonnet chiles or habanero chiles, halved
3 green onions, coarsely chopped
3 large fresh thyme sprigs
3 garlic cloves, peeled, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 pound uncooked large shrimp, unpeeled

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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