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Peel-And-Eat Hot Pepper Shrimp

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“a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
  2. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

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