Recipe

Peppered Shrimp Boil

Name: Peppered Shrimp Boil
Yield: 2 servings
Ingredients: 1 Raw shrimp with shell and head, deveined; 1 Scotch bonnet pepper, chopped; 3 tbsp Pepper sauce; 2 tsp Onion powder; 1 tsp Black pepper; 1 tsp Garlic powder; 2 tsp Paprika; ¼ tsp Pimento powder/crusted pimento berries; 1 Spring of thyme; ¼ cup Warm water; 1 Cob of corn, sliced into chunks; 6 6 baby potatoes, cut in halves; Water and white vinegar, for washing the shrimp

AuthorChef Noel CunninghamYields2 ServingsCategoryCaribbean, FusionTags#blackfoodieweek, #lunch/dinner

Total Time30 mins

This spicy yet flavorful peppered shrimp recipe is simmered slowly for maximum results and makes a great summer appetizer or main course.

Ingredients

1 Raw shrimp with shell and head, deveined

1 Scotch bonnet pepper, chopped

3 tbsp Pepper sauce

2 tsp Onion powder

1 tsp Black pepper

1 tsp Garlic powder

2 tsp Paprika

¼ tsp Pimento powder/crusted pimento berries

1 Spring of thyme

¼ cup Warm water

1 Cob of corn, sliced into chunks

6 6 baby potatoes, cut in halves

Water and white vinegar, for washing the shrimp

Directions

Rinse the shrimp thoroughly with water and vinegar then season with the first 8 ingredients and allow to marinate for up to an hour.

Meanwhile, boil the potato and corn in lightly-salted water until tender.

Preheat a frying pan/dutch pot with 1-2 tbsp of oil over medium heat. Using a slotted spoon, gently lower the shrimp into the pot and allow it to change colour before you stir.

Once it starts to change colour, add the 1/4 cup of warm water, cooked potatoes, and corn and then cover the pot with the lid and leave to gently steam for 5 minutes.

The shrimp should have a nice pinkish-reddish look and be ready to eat. The sauce on the shrimp will thicken as it cools.

Enjoy!

Ingredients

1 Raw shrimp with shell and head, deveined

1 Scotch bonnet pepper, chopped

3 tbsp Pepper sauce

2 tsp Onion powder

1 tsp Black pepper

1 tsp Garlic powder

2 tsp Paprika

¼ tsp Pimento powder/crusted pimento berries

1 Spring of thyme

¼ cup Warm water

1 Cob of corn, sliced into chunks

6 6 baby potatoes, cut in halves

Water and white vinegar, for washing the shrimp

Directions

Rinse the shrimp thoroughly with water and vinegar then season with the first 8 ingredients and allow to marinate for up to an hour.

Meanwhile, boil the potato and corn in lightly-salted water until tender.

Preheat a frying pan/dutch pot with 1-2 tbsp of oil over medium heat. Using a slotted spoon, gently lower the shrimp into the pot and allow it to change colour before you stir.

Once it starts to change colour, add the 1/4 cup of warm water, cooked potatoes, and corn and then cover the pot with the lid and leave to gently steam for 5 minutes.

The shrimp should have a nice pinkish-reddish look and be ready to eat. The sauce on the shrimp will thicken as it cools.

Enjoy!

Peppered Shrimp Boil

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