JAMAICAN PEPPER SHRIMP
My first encounter with Jamaican Pepper Shrimp was a year ago when my in-laws stopped by with these in hand. I fell in love that day.
As always, whenever I’m blown away by a dish that I’ve never had before, I pick the brain of the chef so that I could recreate it at home. Ridiculously simple to make, it’s packed with flavor and a kick of heat.
Typically served on the roadside, the shrimp with shell intact is pan fried with thyme, garlic and scotch bonnet pepper. Crispy, garlicky and salty, this would be the perfect accompaniment to an ice cold beer. Don’t be fearful of the addition of the scotch bonnet pepper, the seeds are usually removed which controls the heat.
Jamaican Pepper Shrimp
1 lb jumbo shrimp, with shell but deveined
3 cloves crushed garlic ½ of scotch bonnet pepper, seeds removed 5 sprigs thyme, finely chopped 1 tbsp butter Salt to taste 1 tbsp canola oil 1 scallion, finely chopped Squeeze ½ of lime over shrimp and rinse. Heat canola oil in a large frying pan over medium heat. Add thyme and pepper, heat for 1 minute. Add garlic and shrimp, stir. Cook for 3 minutes then turn shrimp. Add butter and salt, cook for an additional 2 minute. Squeeze the other half of lime over the shrimp, remove from heat. Sprinkle with scallion to garnish.