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Peel-and-Eat Hot Pepper Shrimp

Source of Recipe


Bon Appétit, May 2006






List of Ingredients



• 2 cups water
  
• 4 Scotch bonnet chiles or habanero chiles, halved
  
• 3 green onions, coarsely chopped
  
• 3 large fresh thyme sprigs
  
• 3 garlic cloves, peeled, crushed
  
• 2 Tbsp salt
  
• 1 bay leaf
  
• 1-1/2 tsp whole allspice
  
• 1 pound uncooked large shrimp, unpeeled
  






Instructions



1. 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.
   
   
2. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid.
   
   
3. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.
   
   Makes 6 to 8 first-course servings.