Delightfully spicy and very, very easy to make.
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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.
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.
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Add shrimp uncooked and unpeeled
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Let the shrimp sit in the broth, covered, 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.
(This was first posted June 22, 2015 on The Left Chapter blog)