Pitch And Putt Peppered Shrimp Food
JAMAICAN PEPPER SHRIMP RECIPE
Stewed in a flavorful aromatic broth loaded with onion, garlic, allspice, thyme, and Scotch bonnet peppers, this Jamaican roadside snack can now be made right in your kitchen.
Provided by Jillian Atkinson
Categories Appetizers and Hors d'Oeuvres Snacks
Time 1h10m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Cholesterol 143 mg, Fiber 11 g, Protein 20 g, SaturatedFat 1 g, Sodium 1235 mg, Sugar 19 g, Fat 6 g, ServingSize Serves 4 as an appetizer or snack, UnsaturatedFat 0 g
PEEL-AND-EAT PEPPER SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F.
- For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
- For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
- Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.
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