Recipes

Peel-and-Eat Hot Pepper Shrimp

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Peel-and-Eat Hot Pepper Shrimp

Peel-and-Eat Hot Pepper Shrimp

amanda

Equipment

  • - Chef's Knife

  • - Cutting Board

  • - Mixing Bowls

  • - Measuring Cups and Spoons

  • - Colander

  • - Peeler

  • - Shrimp Boil Bags (convenience for pre-boiled shrimp)

  • - Whisk or Fork

  • - Plate and Serving Utensils

  • - Food Storage Containers

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 teaspoons whole allspice

  • 1 pound uncooked large shrimp, unpeeled

Instructions

1

Instruction 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. 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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