Jamaican Pepper Shrimp
Jamaican pepper shrimp delivers heat without apology, built on the foundation of Scotch Bonnet peppers that define island cooking. The technique here rewards patience: blooming whole allspice and ground annatto in oil coaxes their deep, almost smoky notes before the shrimp join the pan. This spice-forward approach means the seafood stays secondary to bold flavors, a reversal of how shrimp typically anchors a dish. The result tastes authentically Jamaican, not merely spicy.
Instructions
In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice.
Toss well to coat evenly and let marinate for 10 minutes.
Heat a large pan over medium heat.
Add the shrimp stock and bring to a gentle simmer.
Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan.
Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
Add the white vinegar, stir, and cook for another minute.
Taste; add salt to taste.
Using a slotted spoon, transfer the shrimp to a plate.
Serve hot with some cooking liquid drizzled on top..
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