Dinner · Medium
Jamaican Pepper Shrimp
Jamaican pepper shrimp simmered briefly with chilli, allspice, stock and vinegar.
- Protein
- 50g
- Energy
- 269 kcal
- Carbs
- 12g
- Fat
- 4g
- Time
- 35 min
- Serves
- 2
Halal
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Ingredients
Measured for 2 servings.
- 454 gShrimp
- 30 gRed Chili
- 15 gAll-purpose Seasoning
- 4 gsweet paprika
- 4 gAllspice
- 180 mlShrimp Stock
- 45 gOnion
- 10 gGarlic
- 30 mlWhite Vinegar
- 3 gThyme
- 2 gSalt
Make it
Method
Peel and devein 454 g shrimp; keep cold. Combine seasoning, paprika and allspice, then coat shrimp and leave covered in the fridge for 10 minutes.
Simmer stock with finely chopped onion, garlic, chilli and thyme for 5 minutes. Add shrimp and cook gently 4–6 minutes until opaque and about 63°C, not rubbery.
Stir in vinegar at the end; taste before using all measured salt because all-purpose seasoning may be salty. Divide into two bowls with sauce.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 50g
- Carbs
- 12g
- Fat
- 4g
- Energy
- 269 kcal
