Peel and Eat Shrimp

  • Servings: 6
Peel and Eat Shrimp

Source: Martha Stewart Living, March 2006

Ingredients

  • 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

Directions

  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.

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