Peel-And-Eat Hot Pepper Shrimp

Submitted by MarraMamba

"a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer"

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 6

ingredients

• 473.18 ml 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
• 29.58 ml salt
• 1 bay leaf
• 7.39 ml whole allspice
• 453.59 g large shrimp, unpeeled and uncooked

directions

1. 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.
2. 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.

Reviews

[loof751]

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!

 

[Andi Longmeadow Farm]

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

 

[Kizzikate]

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!

 

[Vicki in CT]

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.

 

[Mamas Kitchen Hope]

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!