Name: Peel-and-Eat Hot Pepper Shrimp
Yield: Makes 6 to 8 first-course servings
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 tablespoons salt; 1 bay leaf; 1 1/2 teaspoons whole allspice; 1 pound uncooked large shrimp, unpeeled

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Peel-and-Eat Hot Pepper ShrimpBrian Leatart

In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer.

Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.

Recipe notes

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