Jamaican pepper shrimp — shrimp marinated with scotch bonnet, annatto and allspice, then simmered in a fiery, fragrant stock. Bold, spicy street-food flavour.
- 1 lb Shrimp
- 2 chopped Scotch Bonnet
- 1 tablespoon All-Purpose Seasoning
- 2 tsp Ground Annatto
- 2 tsp Allspice
- 3/4 cup Shrimp Stock
- 1/4 cup Onion
- 2 cloves minced Garlic
- 2 tablespoons White Vinegar
- 3 sprigs Thyme
- To taste Salt
Video
Preparation
- In a medium bowl, combine the shrimp with the minced scotch bonnet, all-purpose seasoning, ground annatto and allspice. Toss to coat and marinate for 10 minutes.
- Heat a large pan over medium heat, add the shrimp stock, and bring to a gentle simmer. Stir in the onion and garlic and cook until softened and fragrant, about 2 minutes.
- Add the seasoned shrimp and thyme sprigs, spreading the shrimp out, then cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
- Add the white vinegar, stir, and cook for another minute. Taste and season with salt. Transfer the shrimp to a plate with a slotted spoon and serve hot with some cooking liquid drizzled over.
