There’s already a recipe for Jamaican pepper shrimp . This recipe is a simpler version of that recipe. The traditional dish can feel overwhelming to make because of the tedious prep work of deveining shrimp with the shells and heads on. The traditional shrimp dish is also cooked on the stove top and usually has to be done in batches because of their size and the need to not overcook them. This method keeps all of the flavors with none of the hard work.
- 2lbs large peel and eat shrimp (shells-on)
- 2 tsps fish/seafood seasoning
- 1.5 tsps Annatto powder
- 1 tsp sweet paprika
- 1 tbsp crushed allspice berries
- 3-4 cloves garlic, sliced
- 1 green onion, finely diced
- ½ small onion, finely diced
- 2 scotch bonnet peppers, finely diced
- 6 sprigs fresh thyme, leaves removed
- 1 tbsp vinegar
- ½ stick salted butter, cubed
- Devein and rinse shrimp in cold water with lemon juice. Discard water and pat dry shrimp. Prep and dice fresh seasonings and set aside.
- Season shrimp with seafood seasoning, annatto powder, paprika, garlic, green onion, onion, scotch bonnet peppers, crushed allspice and fresh thyme.
- Lay out the shrimp in a large cast iron or oven safe pan. Top the shrimp with all of the seasonings and butter. Drizzle vinegar in the pan. You can also drizzle the shrimp with a few teaspoons of olive oil.
- Cook the shrimp under the broiler on high heat for 6-8 minutes until they are opaque.
- Remove from the oven and serve hot.