AuthorChef Noel CunninghamYields2 ServingsCategoryCaribbean, Fusion
This spicy yet flavorful peppered shrimp recipe is simmered slowly for maximum results and makes a great summer appetizer or main course.
Ingredients
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
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!
