Ingredients
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2
-
4
-
3
-
3
-
3
-
2
-
1
-
1 1/2
-
1
-
-
-
-
-
-
Directions
Peel-And-Eat Hot Pepper Shrimp, a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer, Woohoo – this shrimp is fantastic! Made just as directed and would not change a thing These are spicy but not overly so and the cooking method is perfect Thanks for sharing a great recipe!
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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. |
