Ingredients for Peel And Eat Hot Pepper Shrimp
- 2 cups water
- Scotch Bonnet Peppers
- 4 green onions (chopped)
- Fresh Thyme Sprigs
- Garlic Cloves
- 1 teaspoon salt
- 1 bay leaf
- Whole Allspice
- Large Shrimp
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How to Make Peel And Eat Hot Pepper Shrimp
- In a large heavy saucepan, combine 2 cups water, 2-3 scotch bonnet or habanero chiles (finely chopped, adjust to your spice preference), 4 green onions (chopped), 2 sprigs fresh thyme, 2 cloves garlic (crushed), 1 teaspoon salt, 1 bay leaf, and 1/2 teaspoon allspice.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
- Add 1 pound of shrimp (peeled and deveined) to the saucepan.
- Bring the mixture back to a boil, then immediately remove from the heat.
- Cover and let stand for 15-20 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- Carefully drain the shrimp, discarding the cooking liquid.
- Transfer the shrimp to a serving bowl. Serve warm or at room temperature, allowing your guests to peel and enjoy the delicious shrimp!
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
7g
Fat
0g
Carbs
1g
