Jamaican Hot Pepper Shrimp

Jamaican Hot Pepper Shrimp
Photo by Romulo Yanes


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

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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