Jamaican Peel And Eat Shrimp Recipes

JAMAICAN PEPPER SHRIMP

Steps:

• Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
• Add shrimp and stir for 5 minutes.
• Sprinkle allspice into the mixture.
• Add vinegar and cook for an additional 5 minutes.
• Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!

PEEL-AND-EAT SHRIMP

Steps:

• In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

PEEL-AND-EAT HOT PEPPER SHRIMP

Steps:

• Combine 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.
• Add 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.

JAMAICAN PEPPER SHRIMP

Steps:

• Squeeze ½ of lime over shrimp and rinse. Heat canola oil in a large frying pan over medium heat. Add thyme and pepper, heat for 1 minute. Add garlic and shrimp, stir. Cook for 3 minutes then turn shrimp. Add butter and salt, cook for an additional 2 minute. Squeeze the other half of lime over the shrimp, remove from heat. Sprinkle with scallion to garnish.

JAMAICAN PEEL AND EAT SHRIMP

Steps:

• Stir together all of the ingredients in a medium saucepan. Add 1 tablespoon water. Cover; cook over high heat, stirring occasionally, 5 minutes. Let cool slightly. Serve with an empty bowl for shells.