Jamaican Peppered Shrimp

Photo by Carlington Wilmot

Winter 2007, JamaicanEats magazine

  • 2 pounds/1kg shrimp, head and shell on
  • 1 clove garlic
  • 1/2 cup oil
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 Scotch bonnet pepper, cut in pieces

Direction

  1. Heat garlic, oil, salt and pepper in a skillet. Add shrimp and keep tossing until the colour changes to pinkish/red.
  2. Add vinegar and continue tossing for 5 to 10 minutes.
  3. Let cool.

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-By Kareema Muncey

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com