Fiery Caribbean style peel-and-eat shrimp

Here I served the shrimp with the bonnet peppers for decorative effect.
Do not eat them! They are very, very hot.

This dish is delightfully spicy and delicious and is very, very easy to make.

It is perfect to enjoy in the backyard, on a patio or at the beach with an ice cold beer or some chilled white wine.

First you want to get a pound or so of fresh, uncooked large shrimp with the shells still on.

In a saucepan combine the following (remember, if you are making more shrimp, simply adjust accordingly):

2 cups water

Add shrimp uncooked and unpeeled

4 crushed or very finely minced cloves of garlic
3 tablespoons salt (or to taste)
1 tablespoon pepper
3 chopped green onions
4 scotch bonnet chilies halved and unseeded (do not remove the seeds)
2 bay leaves
2 teaspoons whole allspice


Mix ingredients and bring this to a boil, cover and reduce to a simmer. Simmer for 10 minutes.

Let the shrimp sit in  the broth, covered, for 20 minutes

Add the shrimp and bring to a boil again. Immediately remove from heat, cover and let the shrimp sit in the broth for 20 minutes.

Drain and discard the broth and serve the shrimp on a platter. You peel the shrimp as you eat them.



If desired serve with lemon wedges, a melted lemon butter dipping sauce (you melt a quarter cup of butter or so and mix with the juice of a lemon) or cocktail sauce.

There is no better eating for a hot summer evening!

Enjoy.

You could wash this down with this fantastic beer-shrimp cocktail: Michelada con Camarones: Our take on a spicy beer cocktail!