Peel-and-Eat Hot Pepper Shrimp Recipe | Epicurious

Peel-and-Eat Hot Pepper Shrimp Recipe | Epicurious

www.epicurious.com

In Jamaica, this dish turns up by the seaside or near rivers, as _janga_ (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer. Using uncooked...

Keywords

  • jamaican
  • scotch bonnet
  • habanero chile
  • shrimp
  • starter
  • main
  • dinner
  • dairy free
  • gluten free
  • nut free
  • keto
  • quick
  • easy
  • 30 minutes or less
  • weeknight meals
  • simmer
  • kwanzaa
  • juneteenth
  • bon appétit
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Ingredients

  • 2 cups water
  • 4 Scotch bonnet chiles or habanero chiles, halved
  • 3 green onions, coarsely chopped
  • 3 large fresh thyme sprigs
  • 3 garlic cloves, peeled, crushed
  • 2 tablespoons salt
  • 1 bay leaf
  • 1 1/2 teaspoons whole allspice
  • 1 pound uncooked large shrimp, unpeeled

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