Jamaican hot pepper shrimp is one of the more popular “shrimp” Caribbean dishes. This peel-n-eat shrimp recipe will excite your taste buds, making you want more and more.
Jumbo shrimps, in a broth made from scallions, garlic, thyme, black pepper and garnished with mango and shredded coconut flakes. Serve with your favorite Caribbean drink or a very cold beer.
Jamaican Hot Pepper Shrimp Ingredients:
- 4 large Scallions – rough chopped
- 6 cloves garlic – crushed
- 2 tablespoons Thyme – fresh leaves
- 1 large habanero chile – seeded & chopped
- 2 tablespoons kosher salt
- 1/2 teaspoon Black pepper – cracked or coarse ground
- 1 tablespoon Allspice berries
- 1 pound large shrimp – shell on(20-30 count)
- 1 tablespoon Coconut – shredded or flakes
- 1 large Mango – peeled & cubed
- 1 ounce Dark rum – optional
|Instructions for Jamaican Hot Pepper Shrimp:|
Bring 4 – 5 cups of water to a boil and add the Broth ingredients. The peppers will give off a strong vapor at first so you’ll want to have ventilation available. You can adjust the number and type of peppers to your taste but this should be a spicy dish. Lower the hear and simmer the broth for about 30 minutes.
Return the broth to a boil, add the shrimp and allow it to cook for a couple of minutes until the shrimp just start to turn pink. Then turn off the heat and leave the shrimp in the pot while it cools to room temperature. This should take about 20 – 30 minutes.
When the shrimp are cooled remove them from the broth and allow them to drain briefly.
Splash the rum over the mango and mix in the coconut shreds. Place a small amount of this mixture on the plate and scatter shrimp over it.
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