The introduction of the Caribbean cuisine at US kitchens and dinner table is a testimony of the impact of the Caribbean influence in the life of Americans.
One of the challenging things we had to learn to eat as children in the Caribbean was hot peppered shrimps. It was always a treat to eat because as a sea food, it was not prepared at home because it was an expensive item to prepare as a meal. But to eat as a snack was an economical treat.
As children we were, however, cautioned on how to manage eating hot pepper, thus hot peppered foods were always a challenge. But as one gets older and is able to withstand the ” heat” or “burn” from the various hot peppers – black pepper, bird pepper, country pepper and scotch bonnet pepper - eating hot peppered shrimp becomes a food treat that is looked forward to.
Today in the US, the hot peppers from the Caribbean are a mainstay in the vegetable sections of supermarkets. There are also various hot pepper sauces from the Caribbean in the supermarket isles that are stocked with ethnic foods.
Today I will share my recipe for Jamaican Hot Peppered Shrimp.
2 Lbs Of Shrimp In The Shell
5 Cups Water
2 Large Scotch Bonnett Pepper
2 Large Chopped Onions
2 Garlic Cloves, Crushed
1 Sprig Thyme
Salt To Taste
1cup Lemon Juice
1/4 Cup Coconut Oil
1/2 Pepper Flakes
1/2 Melted Butter
Wash and marinate shrimp in 1/2 cup of lemon juice.
Combine all ingredients, except shrimp, in a Dutch pot.
Bring to a boil.
Simmer for 25 minutes.
Add in shrimp.
Remove Dutch pot from heat.
Allow shrimp to cool in liquid.
Remove shrimp from liquid.
Sprinkle with hot pepper flakes.
Add melted butter
Serve at room temperature or chilled.