Jamaican Peppered Shrimp
Jamaican Peppered Shrimp
This is a real fast an easy recipe if you have the munchies but want to eat quality instead of crap. I bought head on shrimp that are 26/30 per pound. If you are squeamish and don’t want he head on, you can buy headless. If you want your shrimp peeled and deveined, you can use them too. They will cook a little faster, so pay attention and make sure that yo don’t overcook your shrimp. You can really use any size shrimp that you want. Just realize that the smaller the shrimp, the faster they will cook.
Servings: 2
Ingredients
- 1 lb head on shrimp, 26/30s
- 1 whole habanero
- 1/2 medium onion sliced
- 1/2 stick unsalted butter
- 1 tbsp minced garlic
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp white pepper
- juice of 1 lemon
- 1/2 cup chicken stock
- 1 tsp salt
- 2 green onions chopped
- 2 tbsp fresh parsley chopped
Instructions
- Wash and drain the shrimp in a strainer.
- n a large skillet over medium high heat, melt the butter. Add in the onions, garlic, habanero, thyme, paprika, and white pepper. Cook for 3 minutes until the onions are translucent.
- Add the shrimp. cook for 2 minutes each side.
- Add in the chicken stock, lemon juice, and salt. Simmer for 3 minutes. The sauce will thicken on it’s own.
- Turn off the heat. Mix in the green onions and the chopped parsley.
- Peel and eat! Make sure to suck the juices out of the head.
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