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.
- 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
- 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.
- Category: Side Dish
- Method: none
- Cuisine: Jamaican
- 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