Peel and Eat Hot Pepper Shrimp
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
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 Tbsp. salt
1 bay leaf
1-1/2 tsp. whole allspice
1 pound uncooked large shrimp, unpeeled
Combine the water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf and allspice in a heavy large saucepan and bring to boil. Reduce the heat, cover and simmer for 10 minutes to blend the flavors.
Add the shrimp and bring to a boil. Remove the pan from the heat and let stand until the shrimp are cooked through, about 20 minutes. Drain, discarding the liquid and transfer the shrimp to a bowl. Serve warm or at room temperature, allowing the diners to peel their own shrimp.
Makes 6-8 first-course servings.
Recipe by Virginia Burke from Bon Appétit Features, May 2006.