Jamaican Pepper Shrimp
Shell-on shrimp blushing with scotch-bonnet fire — Kingston's roadside legend, finger-licking included.
- Total
- 35 min
- Serves
- 4
Kingston's roadside legend, made at home: shrimp simmered shell-on in a fiery bath of scotch bonnet, garlic, annatto, allspice and vinegar until they blush deep orange-red and carry heat in every crevice. Jamaican pepper shrimp are peel-and-eat ammunition — bag them up, lick your fingers, regret nothing.
Ingredients
- 1 lb Shrimp
- 2 chopped Scotch Bonnet
- 1 tablespoon All-purpose Seasoning
- 2 tsp Ground Annatto
- 2 tsp Allspice
- 3/4 cup Shrimp Stock
- 1/4 cup Onion
- 2 cloves minced Garlic
- 2 tablespoons White Vinegar
- 3 sprigs Thyme
- To taste Salt
Instructions
- In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.
- Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
- Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
- Add the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.
Nutrition (per serving)
- Calories
- 220
- Protein
- 30 g
- Fat
- 8 g
- Carbs
- 5 g
Adapted from myforkinglife.com. Rewritten and re-photographed by MealIdeas.
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