The Harder They Come: Jamaican Hot Pepper Shrimp

Serves 6 as appetizer

1 pound medium-sized shrimp, deveined & shell-on

1 tablespoon lemon juice

1 teaspoon turmeric powder

2 tablespoons garlic, minced

3 scallions, cut into thin rings (green & white parts)

2 Scotch Bonnet or Habanero peppers, seeded & deveined (optional), minced

2 teaspoons ground allspice

2 teaspoons sea salt

1 teaspoon thyme leaf

1 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

1 cup water

1 tablespoon butter, unsalted

3 teaspoons cider vinegar

Wash shrimp and put in nonreactive bowl. Add lemon juice and turmeric powder, toss. Let sit, meanwhile chop scallions, habaneros, and garlic. Add to shrimp along with salt, thyme, cayenne, black pepper. Let sit for 15 minutes.

Heat pot and add in shrimp and all marinade. When it starts to sizzle, stir a few times, then add water. Bring water to boil, lower temperature, and cover for about 5 minutes.

When shrimp is cooked, add butter and cider vinegar, stir to melt butter. You can either serve right away, or let cool to near room temperature and serve. (If using as main course, serve over rice.)

NOTE: Typically, on the streets of Jamaica, you can buy this dish and it comes in a plastic bag. So, if you want to be authentic, divvy up the shrimp in plastic bags and serve them thusly.

Original Post Found Here: http://chef-du-cinema.blogspot.com/2011/08/class-harder-they-come.html

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