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  • Writer's pictureMichael Laxer

Fiery Caribbean style peel-and-eat shrimp

Delightfully spicy and very, very easy to make.

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.

Add shrimp uncooked and unpeeled

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!


(This was first posted June 22, 2015 on The Left Chapter blog)



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