Shan’s Pepper Shrimp
Shanice Gore continues to prove her creativity extends beyond hair styling as the Mia Hair Artistry principal invites Thursday Food back into her kitchen to share three of her favourite dishes.
Her pepper shrimp is up first. A beloved Jamaican classic, this recipe packs bold flavour with just a handful of ingredients. Fresh Scotch bonnet peppers, paprika and succulent head-on shrimp come together to create a spicy, savoury dish that’s perfect as an appetiser, snack or crowd-pleasing bite.
Ingredients
• 3 lbs head-on shrimp, cleaned
• 3 large Scotch bonnet peppers
• 2 tbsp salt
• 2 tbsp paprika
• 2 tbsp olive oil
Method
1. Wearing gloves, prepare the Scotch bonnet peppers according to your preferred spice level:
• Extra spicy: Chop the peppers with the seeds and membrane intact.
• Medium: Remove the seeds before chopping.
• Mild: Leave the peppers whole.
2. In a large bowl, combine the shrimp, Scotch bonnet peppers, salt, and paprika. Toss well until the shrimp are evenly coated.
3. Heat the olive oil in a large saucepan or skillet over medium heat.
4. Add the shrimp mixture and sauté for about two minutes, stirring frequently.
5. Reduce the heat to medium-low and continue cooking until the shrimp are pink and no longer translucent.
6. Cover the pan and cook for an additional two minutes to allow the flavours to meld.
7. Remove from the heat and taste for seasoning, adding extra salt if desired.
8. Transfer to a serving platter and allow to cool slightly before serving.
Serving Suggestion: Enjoy warm or at room temperature with crackers, festival, hard-dough bread, or simply on its own for an authentic Jamaican treat.
Photos: Alan Smith
Recipe by Shanice Gore
Scotch bonnet peppers are prepared according to your preferred spice level. (Photo: Alan Smith)
Combine the shrimp with the Scotch bonnet peppers, salt and paprika, ensuring every piece is coated. (Photo: Alan Smith)
The seasoned shrimp mixture is added to the pan… (Photo: Alan Smith)
…then covered and left to sauté. (Photo: Alan Smith)
Shrimp is cooked until they are pink and no longer translucent. (Photo: Alan Smith)
Shan’s Pepper Shrimp (Photo: Alan Smith)
