Jamaican Pepper Shrimp

Method6 steps · about 25 min

1. 1

   Step 1: Keep the shrimp chilled while preparing them. Leave the heads and shells on; make a shallow cut along each back and remove the dark vein. Wearing gloves, stem and mince both Scotch Bonnet (2) peppers. Toss all the prepared shrimp with the minced peppers, all-purpose seasoning (1 tbsp), ground annatto (2 tsp) and ground allspice (2 tsp) in a bowl. Marinate for ten minutes in the refrigerator. Wash hands and utensils after handling raw shrimp and hot peppers.

   Marinate seasoned head-on shrimp in refrigerator · 10 minUses 1 lb raw head-on shrimp, shell-on and deveined in step 1 · 2 Scotch Bonnet chili peppers, stemmed and minced in step 1 · 1 tbsp all-purpose seasoning · 2 tsp ground annatto · 2 tsp ground allspice

2. 2

   Step 2: Pour the measured three-quarter cup of prepared shrimp stock (¾ cup) into a large lidded pan over medium heat and bring it to a gentle simmer.

   Uses ¾ cup prepared shrimp stock

3. 3

   Step 3: Peel and finely dice enough yellow onion (¼ cup) to measure a quarter cup and peel and mince both garlic cloves (2). Stir all the prepared onion and garlic into the actual simmering stock and cook for two minutes until softened and fragrant.

   Soften diced onion and garlic in shrimp stock · 2 minUses All the heated shrimp stock · ¼ cup finely diced yellow onion, prepared in step 3 · 2 garlic cloves, minced in step 3

4. 4

   Step 4: Add all the actual seasoned shrimp and their clinging seasoning to the aromatic stock with the three washed thyme sprigs. Spread the shrimp across the pan; they do not need to be submerged. Cover and cook gently for five to seven minutes, stirring occasionally, until the flesh is pearly opaque and firm throughout. Add a little of the separate extra stock only if the pan becomes dry; continue cooking if needed to cook every shrimp through.

   Cook head-on shrimp to opaque firm flesh · 7 minUses All the actual seasoned shrimp and clinging pepper-spice mixture · All the hot aromatic stock · 3 fresh thyme sprigs · Extra prepared shrimp stock, only if needed while cooking

5. 5

   Step 5: Stir both tablespoons white vinegar (2 tbsp) into the cooked shrimp pan and cook gently for one minute. Taste the cooking liquid and add salt only if needed. Remove the woody thyme stems.

   Finish shrimp and vinegar for one minute · 1 minUses The complete cooked shrimp pan · 2 tbsp white vinegar · Salt for final tasting, as needed

6. 6

   Step 6: Lift the finished shrimp onto a plate with a slotted spoon. Drizzle some of the actual cooking liquid over them and serve hot as four appetizer portions, peeling away heads and shells to eat the cooked flesh.

   Uses All cooked shrimp with some of their actual cooking liquid