Jamaican Inspired Pepper Shrimp
A a wonderful spicy snack that’s great when having drinks with friends, reminiscing about Jamaican.
- 1/4 teaspoon black pepper
- 4 cloves garlic
- 2 tablespoon parsley
- 1 tablespoon paprika
- 3/4 teaspoon salt
- 2 tablespoon lemon juice (freshly squeezed preferred)
- 1 scotch bonnet pepper (or any hot pepper you like)
- 1 lb shrimp (I believe they were 30/40)
- Trim the shrimp legs and antennae sort of thing using my kitchen scissors.
- Now give the trimmed shrimp a good rinse and allowed them to drain.
- Dice garlic and pepper a very fine. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds is where most of the heat is.
- Heat a pan on med/high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the shrimp and give it a good stir. Now add the garlic, pepper, salt and paprika and stir well to coat everything.
- As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color.
- Place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the lemon juice.
- This bit of liquid will help release some of the garlic and pepper which by now is probably sticking to the bottom of the pan.
- The shrimp will also let out it’s own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery.
- Within 7 minutes or so and my shrimp were done.
- Top with the chopped parsley, give it a final stir and get ready to serve.
- TIP: When handling the shrimp and/or the hot pepper you may want to wear gloves.