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Jamaican Pepper Shrimp
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Servings
- 6-8 , 6-8 serving(s)
Categories
- Appetizer
- Seafood
- Caribbean
- Jamaican
- Stovetop
- Easy
Allergens
- Shellfish
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Calories
703.3
per serving
5626.4 for selected servings
Fat
40.5g
per serving
324g for selected servings
Sugar
0.8g
per serving
6.4g for selected servings
Protein
79.3g
per serving
634.4g for selected servings
Carbohydrates
1.6g
per serving
12.8g for selected servings
An easy recipe for spicy jamaican peel and eat shrimp. These make a great appetizer/first course for a barbeque.
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Equipment
Dutch oven, platter
Ingredients
- 5 lbs shrimp (left in shells)
- 2 garlic cloves (minced or thinly sliced)
- 1 cup cooking oil
- 2 teaspoons salt
- 2 scotch bonnet peppers (seeded and sliced....wear gloves!)
- 2 tablespoons vinegar
- 3 jamaican allspice seeds (crushed or ground)
Instructions
Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
Add shrimp and stir for 5 minutes.
Sprinkle allspice into the mixture.
Add vinegar and cook for an additional 5 minutes.
Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!
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