PEEL-AND-EAT HOT PEPPER SHRIMP
Provided by Virginia Burke
Categories Onion Appetizer Super Bowl Low Fat Low Cal Shrimp Hot Pepper Thyme Simmer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 9
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.
SPICY PEEL AND EAT PEPPER SHRIMP
This delicious spicy peel and eat shrimp is a Caribbean twist on classic poached shrimp cocktail. Shrimp are cooked in chilip pepper infused coconut water.
Provided by Marwin Brown
Categories Appetizer
Number Of Ingredients 11
Steps:
- Heat peppers in pan for 20-30 seconds.
- Add all remaining ingredients except for the shrimp. Bring everything to a boil, reduce, and simmer 10 minutes to allow the ingredients to infuse the coconut water with so much flavor.
- Add shrimp, bring to a boil then remove pan from heat. Let shrimp stand undisturbed for 20 minutes.
- Peel and eat your delicious shrimp.
Nutrition Facts : Calories 164 kcal, Carbohydrate 35 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 4010 mg, Fiber 9 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE
If you like your shrimp with a "kick" then this recipe if for you! This will serve 2-3 people as a main coarse or 3-4 people an appetizer with using 28 large shrimp, you can double the recipe, these shrimp are amazing, and a must serve with warm crusty bread to dip into the sauce. If you want you can season the shrimp and chill for a couple of hours to marinate before continuing with the recipe, but that is optional, also you can double the butter, Worcestershire sauce, fresh lemon juice and garlic for more sauce.
Provided by Kittencalrecipezazz
Categories Creole
Time 16m
Yield 28 shrimp
Number Of Ingredients 12
Steps:
- In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
- Add in the unpeeled, uncooked shrimp and toss to coat.
- In a large skillet melt 4 tablespoons butter over medium heat.
- Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
- Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
- Add in remaining 4 tablespoon butter and stir until melted.
- Transfer the shrimp to a large bowl.
- Pour sauce from skillet over the shrimp and serve.
Nutrition Facts : Calories 38.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.2, Sodium 50.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.4
PEEL-AND-EAT HOT PEPPER SHRIMP
a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer
Provided by MarraMamba
Categories Crawfish
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
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