Jamaican hot pepper shrimp makes a delicious appetizer or could be served as a main for lunch. It uses jerk marinade in the dressing so be sure to see the base recipe for jerk chicken, so you are prepared. This has all the flavors of Jamaica and is easy to make, a perfect beginning to our Jamaican meal. Of course, since you have the jerk base, you might as well make the jerk chicken as well, you will love it!
Jamaican Hot Pepper Shrimp
Servings 4
Ingredients
- 2 cups water
- 4 Scotch Bonnet Chilies or Habaneros halved
- 3 green onions chopped
- 1/2 red onion sliced
- 1 mango sliced
- 3 fresh thyme sprigs
- 3 garlic cloves minced
- 1 tablespoon salt
- 1 bay leaf
- 1 1/2 teaspoons whole allspice
- 1 pound uncooked peeled and de-veined large shrimp
- For the dressing
- 1 teaspoon Jamaican jerk base
- 2 Tablespoons olive oil
- 1 teaspoon white wine vinegar
- lime juice of 1/2
Instructions
- Combine water, chilies, green onions, thyme, garlic, salt, bay leaf and allspice in a large saucepan. Bring to boil then reduce heat, cover and simmer 10 minutes
- Add shrimp and bring to boil
- Remove the pan from heat let stand until cooked through about 10-15 minutes. Drain shrimp, discarding the liquid
- Transfer the shrimp to a bowl and add the red onion and sliced mango
- Whisk together all the dressing ingredients and drizzle over.
- Toss well and serve
