Flavorful Pepper Shrimp Recipes

JAMAICAN HOT PEPPER SHRIMP

Steps:

• Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
• Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY

Steps:

• Set a wire rack over a baking sheet.
• Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
• Drain the thawed shrimp on paper towels and pat dry.
• Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
• Heat the oil in a wok or large pan until it reaches 400°F (200°C).
• Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
• Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
• In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
• Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
• Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
• Serve with rice.
• Enjoy!

SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER

Steps:

• Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
• Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
• Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
• Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
• Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
• Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.

JAMAICAN PEPPER SHRIMP RECIPE

Steps:

• Wearing latex gloves, prepare Scotch bonnet peppers; preparation will depend on your heat tolerance. For very spicy heat, stem and chop or slice peppers, keeping seeds and white pith; for medium heat, stem and seed peppers, then chop or slice; for mild heat, leave peppers whole, including stems.
• In a medium bowl, add shrimp with Scotch bonnets, bell pepper, onion, thyme, garlic, annatto oil (or neutral oil), salt, annatto powder, garlic powder, and onion powder. Stir to combine well. Cover with plastic and refrigerate at least 30 minutes and up to overnight.
• Using a gloved hand, scrape aromatic vegetables and herbs off shrimp and set shrimp aside in a clean bowl. Add water to vegetable marinade, then pour mixture into a stainless-steel skillet large enough to hold shrimp in a single layer.
• Bring to a simmer over medium heat, add allspice berries, then cover and cook at a simmer for 15 minutes.
• Add vinegar, turn heat to medium-low, and add shrimp to the skillet in a single layer. Cover and cook for 2 minutes.
• Turn off heat, uncover, and stir until shrimp are just cooked through and no longer translucent, about 2 minutes longer. Season with additional salt, if desired.
• Transfer shrimp to a serving plate and let cool slightly. Discard cooking liquid and vegetables. Serve shrimp warm or at room temperature, peeling them at the table.

FLAVORFUL LEMON GARLIC SHRIMP

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, saute the shrimp, red pepper, onions, garlic and Italian seasoning in butter until shrimp turn pink. , In a small bowl, combine the cornstarch, broth and lemon juice until smooth; stir into shrimp mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir 1/2 teaspoon lemon zest into prepared rice. Serve with shrimp mixture; sprinkle with remaining lemon zest.

GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
• Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
• Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
• Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

HOT PEPPER AND GARLIC SHRIMP

Steps:

• Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.

SUCCULENT SPICY GARLIC AND PEPPER SHRIMP

Steps:

• Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water and stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
• Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet.
• Stir-fry for 10 seconds.
• Pour the hot mixture onto the cabbage.

FLAVORFUL PEPPER SHRIMP

Steps:

• Melt butter over high heat; add oil and stir to blend.
• Add shrimp; stir; add Chef's Blend seasoning.
• Add pepper, tomatoes, and capers. Continue cooking, stirring frequently, until shrimp is opaque but not over cooked.
• Add lime juice; stir.
• Remove from heat and serve hot.

PEPPER POT SHRIMP RECIPE BY TASTY

Steps:

• In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.
• Add oil to a large pan over medium-high heat.
• Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
• Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
• Add in the okra and cook for 1 minute.
• Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
• Season the stew with salt and sugar.
• Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.
• Serve the shrimp stew over the grits.
• Enjoy!