Peel-and-Eat Hot Pepper Shrimp

Peel-and-Eat Hot Pepper Shrimp
Photo by Brian Leatart


  • 1 pound uncooked large shrimp, unpeeled
  • 3 large fresh thyme sprigs
  • 1 ½ teaspoons whole allspice
  • 2 cups water
  • 3 green onions
  • 2 tablespoons salt
  • 1 bay leaf
  • + 2 more ingredients
    • 4 Scotch bonnet chiles or habanero chiles
    • 3 garlic cloves

Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through,...

View full recipe at Epicurious


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