Peel-and-Eat Hot Pepper Shrimp

By á-25087

It is seriously, deliciously hot — wash the heat down with ice-cold beer. Red Stripe if you have it.

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

Preparation

Step 1

Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.