Jamaican Hot Pepper Shrimp

Jamaican Hot Pepper Shrimp
Photo by Romulo Yanes


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

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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