|Here I served the shrimp with the bonnet peppers for decorative effect.|
Do not eat them! They are very, very hot.
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|
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.
|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!
You could wash this down with this fantastic beer-shrimp cocktail: Michelada con Camarones: Our take on a spicy beer cocktail!