Jamaican Hot Pepper Shrimp

Jamaican Hot Pepper Shrimp
Photo by Romulo Yanes


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

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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