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jamaican hot pepper shrimp

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

I found this recipe on epicurious.com. I needed something that didn't need to be put in the oven and this sounded wonderful. I was a little afraid of the heat, but it was just right. If you like lots of heat, put in more of the habanero/Scotch bonnet chiles. Be careful with those chiles, the smell/aroma really got to me when I was cleaning/cutting them. We loved this and it really wasn't too hot. I hope you enjoy.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For jamaican hot pepper shrimp

  • 4 c
    water
  • 1/2 c
    chopped scallion
  • 4
    garlic cloves, crushed
  • 3
    fresh thyme sprigs
  • 3
    fresh scotch bonnet or habanero chiles, halved and seeded
  • 2 Tbsp
    salt
  • 1/2 tsp
    black pepper
  • 10
    whole allspice
  • 1 lb
    large shrimp in shell (21-25 per lb.)

How To Make jamaican hot pepper shrimp

  • 1
    Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
  • 2
    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 shrimp with a slotted spoon to a plate or bowl and drizzle some of the cooking liquid on top.
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