Peel-And-Eat Hot Pepper Shrimp |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer Ingredients:
2 cups water |
4 scotch bonnet peppers or 4 habanero peppers, 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 lb large shrimp, unpeeled and uncooked |
Directions:
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.
2. 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.
|
|