Jamaican Hot Pepper Shrimp

Jamaican Hot Pepper Shrimp
Photo by Romulo Yanes


  • ½ cup scallion
  • 3 fresh thyme sprigs
  • ½ teaspoon black pepper
  • 2 tablespoons salt
  • 4 garlic cloves
  • 4 cups water
  • 10 whole allspice
  • + 2 more ingredients
    • 3 fresh Scotch bonnet or habanero chiles
    • 1 pound large shrimp in shell (21 to 25 per lb)

Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes. Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer s...

View full recipe at Epicurious


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