Caribbean: Jamaica: Jamaican Hot Pepper Shrimp

Caribbean: Jamaica: Jamaican Hot Pepper Shrimp
1 lb of raw shrimp with shell
3 red scotch bonnet finely chopped
½ tablespoon of onion powder
½ tablespoon of garlic granules or powder
1-2 teaspoon of himalayan pink salt
½ teaspoon of black pepper
1 tablespoon of sweet paprika
3 garlic cloves minced
¼ teaspoon of allspice
½ tablespoon of thyme optional
fresh lime to clean the shrimp
1 teaspoon of old bay seasoning optional
¼ cup of warm water
1 teaspoon annatto powder optional, for a deeper, natural hue of red
Squeeze and rub the juice of a lime over the shrimp and rinse with water.
Use a toothpick to tease out the intestinal tract from the tail end of the shrimp and discard. Also remove the antennae and legs (optional) if you wish.
Coat and rub the entire ingredients into the shrimp and leave to infuse for an hour.
Preheat the dutch pot with 1-2 tbsp of coconut oil on medium heat.
Using a slotted spoon lower the shrimp into the pot and stir for 2 minutes.
Add the ¼ cup of warm water, along with the annatto powder if you are using, cover lid and leave to gently steam for 10 minutes.
The shrimp should be pink and ready to eat – the sauce of the shrimp should thicken as it cools.
Once ready serve immediately to prevent change in texture of shrimp from reheating.
Author: orenalwpusr

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