Description
This Jamaican roadside snack, steamed in a flavorful aromatic broth with onion, garlic, allspice, thyme, and plenty of spicy Scotch bonnet peppers, can now be made right in your kitchen.
Ingredients
Scale
- 3 Scotch bonnet chile peppers (about 3/4 ounce; 20g)
- 1 pound (455g) large shell-on shrimp, preferably head-on, rinsed
- Half of 1 medium (8-ounce; 225g) red bell pepper, stemmed, seeded, and finely diced
- Half of 1 medium (8-ounce; 225g) yellow onion, finely diced
- 4 sprigs fresh thyme
- 3 medium garlic cloves, minced
- 1 tablespoon (15ml) annatto oil or neutral oil such as vegetable oil
- 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight, plus more if needed
- 1 1/2 teaspoons (6g) annatto (achiote) powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups (355ml) water
- 2 tablespoons (30ml) distilled white vinegar
- 6 allspice berries
Instructions
- Prepare Scotch bonnet peppers while wearing latex gloves; the preparation will depend on your heat tolerance. Stem and chop or slice peppers, keeping seeds and white pith, for a very spicy heat; stem and seed peppers, then chop or slice, for a medium heat; and leave peppers whole, including stems, for a mild heat.
- Add shrimp, Scotch bonnets, bell pepper, onion, thyme, garlic, annatto oil (or neutral oil), salt, annatto powder, garlic powder, and onion powder to a medium mixing bowl. Stir everything together thoroughly. Refrigerate for at least 30 minutes and up to overnight, covered with plastic wrap.
- Scrape aromatic vegetables and herbs from shrimp with a gloved hand and set shrimp aside in a clean bowl. Pour the vegetable marinade into a stainless-steel skillet large enough to hold the shrimp in a single layer.
- Bring to a simmer over medium heat, then add allspice berries and cook for 15 minutes, covered.
- Turn the heat down to medium-low and add the shrimp in a single layer to the skillet. Cook for 2 minutes, covered.
- Turn off the heat, cover, and continue to stir until the shrimp are just cooked through and no longer translucent, about 2 minutes. If desired, season with additional salt.
- Place the shrimp on a serving plate and set aside to cool slightly. Cooking liquid and vegetables should be discarded. Serve the shrimp warm or at room temperature, with the peeling done at the table.
Notes
none
- Category: Side Dish
- Method: none
- Cuisine: Jamaican
Nutrition
- Serving Size: 4 servings
- Calories: 271kcal
- Sugar: 19g
- Sodium: 1235mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 39g
- Fiber: 11g
- Protein: 20g
- Cholesterol: 143mg
Keywords: Shrimp recipe, pepper shrimp recipe, easy pepper shrimp recipe, pepper shrimp