Peel-And-Eat Hot Pepper Shrimp

5.0(5)

a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer

by MarraMamba·published 2009-05-21

Crawfish

Servings

(6–8)

Total time

45 min

prep 15 min

Calories / serving

72 kcal

Ingredients (9)

serves

Instructions (2 steps)

01Combine 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.
02Add 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.

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Rich recipe — supports nutrition-aware planning.