Jamaican Hot Pepper Shrimp

Jamaican Hot Pepper Shrimp
Photo by Romulo Yanes


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

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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