Jamaican Hot Pepper ShrimpFrom frida78 7 years ago
- 1 Lb 21-25 shrimp, black tiger prawns or wild mexican preferred. Frozen should be avoided. Keep shell on, with vein removed, cleaned also with legs off. shopping list
- 4 cloves garlic minced shopping list
- 3-4 habanero or scotch bonnet chiles. If you can find the red ones, they are ideally suited for this dish, otherwise find the deepest orange available. Minced as well. shopping list
- 2 plump limes shopping list
- 1 TBS kosher salt shopping list
How to make it
- Make sure the shrimp are clean. Keeping the shells on is an important step to keep the heat manageable. They should be firm, with the shell split as to allow the vein's removal.
- Add the chiles and 1/2 salt with the juice of 1 lime to food processor. Pulse until diced and fully combined.
- Toss shrimp with chile puree and diced garlic. Marinate between 20 minutes and 3 hours (generally speaking the longer this sits, the HOTTER it gets, habaneros are dangerous little critters so start on the low end til you find your heat preference.)
- In a large sautee pan (with fitted lid) heat 1/3 cup water until rapidly boiling.
- Add shrimp, any residual liquid, and remaining garlic and chile bits.
- Whilst briskly moving pan over high heat, keep shrimp tossing and moving as lid sits atop, tightly in place. The aromas are intense and will burn sinuses, so KEEP the LID on!
- Shrimp should be opaque and firmly pink in 2-3 minutes. Remove from heat and uncover.
- Serve over white rice, or in heated bowls as appetizer, always serve a side dish for shells.
- When placed at table, these spicy kids are great with a squeeze of lime, or a dipping sauce of your choice!
- Shrimp are meant to be peeled though some like the crunch of the shell. Remember the heat from these chiles will burn your skin, so a wet napkin/towel nearby is adviseable.