Recipe byThe ZestyPlate Kitchen
Shrimp marinated with scotch bonnet, annatto and allspice, then simmered in a fiery, fragrant stock. Bold, spicy street-food flavour.
Pepper shrimp is fiery roadside food, sold by the bagful at stands across Jamaica. The shrimp cook in a punchy mix of scotch bonnet, allspice and annatto until they're bright orange and packed with flavour. It's bold, more than a little spicy, and best served hot with the cooking liquid spooned over.
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Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 1 lb Shrimp
- 2 chopped Scotch Bonnet
- 1 tablespoon All-Purpose Seasoning
- 2 tsp Ground Annatto
- 2 tsp Allspice
- 3/4 cup Shrimp Stock
- 1/4 cup Onion
- 2 cloves minced Garlic
- 2 tablespoons White Vinegar
- 3 sprigs Thyme
- To taste Salt
Preparation
- In a medium bowl, mix the shrimp with the minced scotch bonnet, all-purpose seasoning, ground annatto and allspice. Toss to coat and leave to marinate for 10 minutes.
- Heat a large pan over medium heat, pour in the shrimp stock, and bring to a gentle simmer. Stir in the onion and garlic and cook until softened and fragrant, about 2 minutes.
- Add the seasoned shrimp and thyme sprigs, spreading the shrimp out, then cover and cook for around 5 to 7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
- Stir in the white vinegar and cook for another minute. Taste and season with salt. Lift the shrimp out with a slotted spoon and serve hot with some of the cooking liquid drizzled over.
Tips from the ZestyPlate Kitchen
- Give the shrimp a short marinade so the spices and scotch bonnet sink in.
- Annatto is what gives that signature orange-red colour, so track it down if you can.
- Pull the shrimp off the heat as soon as they're bright and opaque; they only want a few minutes.
- A splash of vinegar at the end lifts everything and balances the heat.
Frequently Asked Questions
Traditionally very. Scotch bonnet is the whole point. Cut back the amount for a milder batch, but some heat is part of what makes the dish.
Ground annatto, also called achiote, is a mild spice valued mostly for its vivid orange-red colour. It's what gives pepper shrimp its look.
Traditionally they're cooked and eaten in the shell, which holds a lot of flavour. Peel them first if you'd rather an easier eat.
It's best fresh, but it keeps for a day or two chilled and is often eaten cold or at room temperature as a snack.
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