Jamaican Pepper Shrimp

The story

Jamaican Pepper Shrimp is a Jamaican starter with a clear sense of place. Pepper shrimp is especially associated with Jamaican roadside food and the St Elizabeth area, where intensely seasoned shrimp are sold as fiery snacks. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 700 g large shell-on prawnsdeveined if possible
• 2 piece Scotch bonnet chilliesfinely chopped
• 18 g Garliccrushed
• 3 piece fresh thymesprigs
• 0.5 tsp ground allspice
• 1 tsp paprika
• 30 ml lime juice
• 80 ml water
• 1.25 tsp fine salt
• 0.5 tsp black pepper

Method

1. Rinse the prawns and pat dry

   Rinse the prawns and pat dry. Toss with half the lime juice and salt and leave only 10 minutes; long acidic marination can make the texture mealy.

   Tip: Use good ventilation and keep the cooking brief. The sauce should reduce around the shrimp rather than boiling them for a long time. Avoid: Overcooking toughens shrimp quickly; inhaling fumes from frying Scotch bonnet can be unpleasant; too much water dilutes the seasoning.

2. Put Scotch bonnet, garlic, thyme, allspice, paprika,

   Put Scotch bonnet, garlic, thyme, allspice, paprika, black pepper and water in a wide pan and bring to a lively simmer for 2 minutes.

3. Add the prawns in a single layer

   Add the prawns in a single layer where possible. Cover and cook 2 minutes, then uncover and turn them through the spicy liquid.

4. Cook another 2–3 minutes until shells are

   Cook another 2–3 minutes until shells are bright red and flesh has just turned opaque. Keep the pan moving so the aromatics coat each prawn.

   Look for: shells are bright red and flesh has just turned opaque

5. Raise the heat for 30–60 seconds to

   Raise the heat for 30–60 seconds to reduce any excess water into a concentrated spicy glaze, then remove immediately.

6. Finish with remaining lime juice and serve

   Finish with remaining lime juice and serve hot or warm, with napkins for peeling.

   Look for: Shells are bright and flesh just opaque with a gentle spring when pressed.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.