Peel and Eat Shrimp

This traditional Jamaican dish gets its phenomenal heat from Scotch Bonnet peppers.

  • Servings: 6
Peel and Eat Shrimp

Source: Martha Stewart Living, March 2006


  • 1 pound small shrimp
  • 1 1/2 tablespoons coarse salt
  • 1 teaspoon rice wine vinegar
  • 6 sprigs fresh thyme
  • 3 Scotch Bonnet chiles, 2 whole, 1 seeded and sliced into rings


  1. Stir together all of the ingredients in a medium saucepan. Add 1 tablespoon water. Cover; cook over high heat, stirring occasionally, 5 minutes. Let cool slightly. Serve with an empty bowl for shells.

Cook's Notes

Wear thin plastic gloves to seed and devein chiles; avoid touching your face.


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