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Peppered Shrimp (Cayman Style) ~ Cook Food Caboose
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Peppered Shrimp Recipe (Cayman Style)
- 1/4 teaspoon black pepper
- 4 cloves garlic
- 2 tablespoon parsley
- 1 tablespoon cayenne
- 1 medium white onion (optional)
- 3/4 teaspoon salt
- 2 tablespoon lemon juice (freshly squeezed preferred)
- 2 scotch bonnet pepper (or any hot pepper you like)
- 1 lb shrimp (peeled and deveined 21/25 or 30/40)
TIP: When handling the shrimp and/or the hot pepper you may want to wear gloves.
Thaw the shrimp a give a good rinse and allowed them to drain.
- Dice garlic and scotch bonnet pepper very fine. To control the heat, you can certainly remove the seeds from the pepper and discard. The seeds and white membrane surrounding the seeds are where most of the heat is.
- Heat a pan on med/high heat (no oil necessary as we’ll be sort of scalding the shrimp), then add the shrimp and give it a good stir. Now add the garlic, pepper, salt, and cayenne and stir well to coat everything.
- As the shrimp cooks (remember to keep stirring) you’ll notice the color will go to a bright sort of orange color.
- Place a lid on the pot for about a minute or two if you’d like. After 3 minutes you can add the lemon juice.
- This bit of liquid will help release some of the garlic and pepper which by now is probably sticking to the bottom of the pan.
- The shrimp will also let out its own juices, so there’s no need for any other liquid. Try not to overcook the shrimp or you’ll risk them going rubbery.
- Within 7 minutes or so shrimp are done.
- Top with the chopped parsley, give it a final stir, and get ready to serve.