Peel-and-Eat Hot Pepper Shrimp
Spicy Caribbean-style shrimp cooked in a flavorful broth of scotch bonnet peppers, herbs, and spices. These tender shrimp are served warm for diners to peel and enjoy with their hands.
4 servings
30 min
Ingredients
- •2 cups water
- •4 whole Scotch bonnet chiles
- •3 whole green onions
- •3 sprigs fresh thyme
- •3 cloves garlic
- •2 tablespoons salt
- •1 whole bay leaf
- •1½ teaspoons whole allspice
- •1 pound uncooked large shrimp
- •1 pound unpeeled shrimp
Cooking Instructions
- 1.
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, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.
30 min