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Nutrition Facts
Serving Size 1 (200g) Recipe makes 6 servings The following items or measurements are not included below: 3 large fresh thyme sprigs
Calories 98
Calories from Fat 13		(13%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 2443mg		101%
Potassium 269mg		7%
Total Carbohydrate 4.7g		1%
	Dietary Fiber 0.8g	3%
	Sugars 1.8g
Protein 16.2g		32%
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Peel-And-Eat Hot Pepper Shrimp

Recipe #373509 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: MarraMamba
May 21, 2009

a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer

SERVES 6 -8 (change servings and units)

Ingredients

2 cups water
4 scotch bonnet peppers or habanero peppers, 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 teaspoons whole allspice
1 lb large shrimp, unpeeled and uncooked

Directions

1
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.
2
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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Featured Reviews for This Recipe

From: Andi of Longmeadow Farm

On Aug 21, 2009

Absolutely glorious! I have both peppers growing, one red habanero, and one yellow for scotch bonnet. I have a hard time telling the difference, because the whole taste was simply delicious. The shrimp did mellow perfectly in the marinade, not hot at all, just a nice balance of garlic, thyme, allspice and green onion. Don't even be put off by the peppers, because you will be pleasantly surprised. Thanks for sharing such a treat! Made for Everyday is a Holiday game. August 2009

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From: mama's kitchen

On May 27, 2009

Wonderful! These are so tasty and really not too spicy at all! I was worried that the habanero's would be really over the top but they were pleasantly perfect! I now have a new way to boil shrimp!

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From: Kizzikate

On Jul 1, 2009

I made 2 batches of these shrimp, one with habaneros, one with scotch bonnets for my heat-loving brothers. Both were terrific! The heat is just a personal preference. We're on the coast for vacation, and I was able to get my shrimp fresh from the dock today. We're going to have these again tomorrow evening!

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From: Vicki in CT

On May 31, 2009

Yowza! Scotch bonnet peppers do make these hot, but I love heat. So good, no sauce needed as these are so flavorful all on their own. I made for an entree and served two. Used orange peppers so looked beautiful with the color of the shrimp. I used frozen raw shrimp and they were perfectly cooked. Served just slightly warmer than room temp. For ZWT.

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