Jamaican Peel and Eat Shrimp
This traditional Jamaican dish gets its phenomenal heat from Scotch Bonnet peppers.
- Servings: 6
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
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.