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!
Yowza! Scotch bonnet peppers do make these hot, but I love heat. So good, no sauce needed as these are so flavorful all on their own. I made for an entree and served two. Used orange peppers so looked beautiful with the color of the shrimp. I used frozen raw shrimp and they were perfectly cooked. Served just slightly warmer than room temp. For ZWT.
Wonderful! These are so tasty and really not too spicy at all! I was worried that the habanero's would be really over the top but they were pleasantly perfect! I now have a new way to boil shrimp!