August 8, 2008
Posted by simpsoka
Peel-and-eat Hot Pepper Shrimp
Ingredients:
- 2 cups water
- 4 Scotch bonnet chiles or habanero chiles, halved
- 3 green onions, coarsely chopped
- 3 large fresh thyme sprigs
- 3 garlic cloves, peeled, crushed
- 2 tablespoons salt
- 1 bay leaf
- 1 1/2 teaspoon whole allspice
- 1 pound uncooked large shrimp, unpeeled
Preparation:
- Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan.
- Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
- Add shrimp and bring to boil.
- Remove pan from heat; let stand until cooked through, about 20 minutes.
- Drain, discarding liquid.
- Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.
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