Jamaican Peppered Shrimps
Jamaican Peppered Shrimps Say it: juh-MAY-kuhn PEP-erd shrimps
Jamaican peppered shrimps are a fiery street-food favorite, especially around Middle Quarters in St Elizabeth. Whole shrimp are simmered with Scotch bonnet, pimento, garlic, scallion and thyme until the shells turn coral and the sauce is glossy and pungent. The heat is bold but rounded by butter and vinegar, while allspice adds a warm, woody aroma. Vendors serve them hot in small bags, and the dish is eaten with the fingers, often with bread to soak up the pepper-stained juices.
Jamaican Peppered Shrimps
Jamaican Peppered Shrimps
Pronounced juh-MAY-kuhn PEP-erd shrimps
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains shellfish, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the shrimp
Method
Rinse the shrimp under cold water and pat dry. If desired, devein through the shell. In a bowl, toss the shrimp with the salt, black pepper, allspice, garlic, scallions and thyme; cover and marinate for 15 minutes.
Heat the butter and oil in a large heavy skillet over medium heat until the butter foams. Add the Scotch bonnets and cook for 1–2 minutes, pressing them gently, until fragrant and the oil smells peppery.
Add the shrimp in a single layer, working in batches if needed, and cook for 2–3 minutes per side until the shells turn bright coral and the shrimp begin to curl.
Add the vinegar and water and bring to a gentle simmer. Cover and cook for 4–5 minutes, until the shrimp are just opaque and the sauce has reduced slightly.
Uncover, raise the heat to medium-high and toss the shrimp in the glossy sauce for 1–2 minutes. Taste and adjust the salt; the sauce should coat the shells and smell fiery.
Transfer to a warm serving bowl or small bags, spoon over the sauce and peppers, and serve hot.
Regional variants
For a less fiery version, use fewer Scotch bonnets and remove the seeds before cooking. Some cooks use peeled shrimp and shorten the simmer so the flesh stays tender.
Cook's notes
- Do not overcook the shrimp; they are done as soon as the shells are coral and the flesh is opaque, as they continue cooking in the hot sauce.
- Leave the Scotch bonnets whole and merely pierced for a controllable heat; breaking them open releases much more fire.
- For a juicier street-style bag, spoon over plenty of the pepper-stained sauce before serving.
Serve with
Hard dough bread, festival or rice, with a cold beer or coconut water.
Make ahead and storage
Best served immediately; refrigerate leftovers in a sealed container for up to 2 days and reheat gently with a splash of water.
