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Peel-And-Eat Hot Pepper Shrimp

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Ingredients

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	2 cups water
	4 scotch bonnet peppers or 4 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

Nutritional information

71.7

Calories

8 g

Calories From Fat

1 g

Total Fat

0.1 g

Saturated Fat

95.5 mg

Cholesterol

2761.3 mg

Sodium

4.7g

Carbs

0.8 g

Dietary Fiber

1.8 g

Sugars

11.1 g

Protein

150 g

Serving Size

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Peel-And-Eat Hot Pepper Shrimp

Name: Peel-And-Eat Hot Pepper Shrimp
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8
Cuisine: Caribbean
Ingredients: : 2; : 4; : 3; : 3; : 3; : 2; : 1; : 1 1/2; : 1

Features:

Cuisine:

Caribbean

I'm excited to experiment with this recipe.

65 min
Serves 6
Easy

Ingredients

2
4
3
3
3
2
1
1 1/2
1

Directions

Peel-And-Eat Hot Pepper Shrimp

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Steps

1 Done	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 Done	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.