If you’re a fan of Caribbean cooking and hot food then look no further because you’re in for a treat with this dish. Jamaican hot pepper shrimp is fiery and packed with flavour, providing the correct about seasoning is applied.
I know some people have a tendency to over saturate the shrimp with water once they’re in the dutch pot, in my personal opinion this litterally kills the flavour. You’re probably wondering what I’m referring especially if you’re never had/made Jamaican hot pepper shirmp but the flavour/heat should be locked in the shrimp.
Don’t fret about sealing in the flavour as my recipe will hopefully guide you through the entire process with ease. It’s not a difficult dish to prepare and the results are truly divine, believe me when I say that.
When I’m making a meal that requires fish I make a mental note to head over the fishmongers in the city to get the best range. I like to pick, choose and refuse at my leisure and really get my money’s worth of fish. I brought 2lb of shrimp, using half of the batch for this recipe and devained and froze the remaining part.
Speaking of which, devaining shelled shrimp can be a little tricky when scooping out the intestinal tract. I have had my fair share of frustration, but you see Jamaican hot pepper shrimp is traditionally prepared with the shell in tact. In order to remove that intestinal tract simply use a tooth pick and insert from the tail end and gently tease it out, the entire thing should slide out – no fuss.
There’s not really a great deal of prep to this recipe, you’ll need about 3 scotch bonnet to suffice the heat. I know some of you that will be dying to try this with no access to Caribbean peppers, just substitute with habaneros instead.
You will need to prepare the ingredients to infuse the shrimp before hand – I used a combination of fresh and dry condiments – onion powder, garlic powder, black pepper, fresh garlic cloves, himalayan pink salt, allspice, sweet paprika and thyme (I like to additional thyme to many Caribbean recipe). Just allow it to penetrate for an hour or so, not several hours, that’s not necessary.
Once the time stated above has surpassed, use a heavy duty pot like a dutch pot (aka dutch oven) to cook the shrimp in a very small amount of water, almost as if you’re steaming the shrimps for 10 minutes. Shrimps can quickly turn into a rubber/tough texture, I’m talking about a matter of seconds. Despite using uncooked shrimp please be mindful of overcooking them.
- 1 lb of raw shrimp with shell
- 3 red scotch bonnet, finely chopped
- ½tbsp of onion powder
- ½ tbsp of garlic granules (or powder)
- 1-2tsp of himalayan pink salt
- ½tsp of black pepper
- 1tbsp of sweet paprika
- 3 garlic cloves, minced
- ¼tsp of allspice
- ½tbsp of thyme (optional)
- fresh lime to clean the shrimp
- 1tsp of old bay seasoning (optional)
- ¼ cup of warm water
- Squeeze and rub the juice of a lime over the shrimp and rinse with water.
- Use a toothpick to tease out the intestinal tract from the tail end of the shrimp and discard. Also remove the antennae and legs (optional) if you wish.
- Coat and rub the entire ingredients into the shrimp and leave to infuse for an hour.
- Preheat the dutch pot with 1-2tbsp of coconut oil on medium heat.
- Using a slotted spoon lower the shrimp into the pot and stir for 2 minutes.
- Add the ¼ cup of warm water, cover lid and leave to gently steam for 10 minutes. The shrimp be pink and ready to eat - the sauce of the shrimp should thicken as it cools.
- Once ready serve immediately to prevent change in texture of shrimp from reheating.