Hughbrian Miller, a native of Westmoreland, has been selling at the corner of Church and Market streets in Montego Bay for the last 25 years and was introduced to it by his mother, who also sold shrimp there for about 28 years.

“My mother brought me here as she used to come from Westmoreland to sell pepper shrimp but when she used to do it they only did it with salt and pepper. Customers want more now; it has to be flavourful and they want more options. I get my crayfish and shrimp from Black River and Rainforest Seafood, lobster from Fisherman’s Beach in Montego Bay and from Likkle Ochi in St Elizabeth and I get shrimp without shell from CPJ. I try not to run out of anything as I have to keep my customers satisfied,” Miller said.

“For my recipe now I use ginger, pimento seeds, salt, pepper and add a lot of garlic. All the different shrimp, lobster and crayfish are cooked separately but it’s the same seasoning I add to all of them. The customers them love it and sales are quick. I’m out from Monday to Saturday in the afternoon and they don’t take too long to move. Persons have their preferences, some like the crayfish from the river, while others like the shrimp without shell, and some just have a preference for the shrimp from the sea,” Miller added.

He explained that the love he has for the customers and what he does keeps him motivated to keep after so many years.

“I love my customers, and I’m happy doing this. I’m happy when I’m cooking it and I’m joyful when I’m on the streets selling it. That’s why I have my different suppliers as I don’t like disappointing my customers. They look out for me daily and it’s a joy when they tell me they love the taste,” Miller added further.

— Photos & text by Aceion Cunningham