Prep 15 mins
Cook 30 mins
a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer
- 2 cups water
- 4 scotch bonnet peppers or 4 habanero peppers, 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 lb large shrimp, unpeeled and uncooked
- 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.
Woohoo - this shrimp is fantastic! Made just as directed and would not change a thing. These are spicy but not overly so and the cooking method is perfect. Thanks for sharing a great recipe!
Absolutely glorious! I have both peppers growing, one red habanero, and one yellow for scotch bonnet. I have a hard time telling the difference, because the whole taste was simply delicious. The shrimp did mellow perfectly in the marinade, not hot at all, just a nice balance of garlic, thyme, allspice and green onion. Don't even be put off by the peppers, because you will be pleasantly surprised. Thanks for sharing such a treat! Made for *Everyday is a Holiday* game. August 2009
I made 2 batches of these shrimp, one with habaneros, one with scotch bonnets for my heat-loving brothers. Both were terrific! The heat is just a personal preference. We're on the coast for vacation, and I was able to get my shrimp fresh from the dock today. We're going to have these again tomorrow evening!