Jamaican Hot Pepper Shrimp

Jamaican Hot Pepper Shrimp
Photo by Romulo Yanes


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