This delicious spicy peel and eat shrimp is a Caribbean twist on classic poached shrimp cocktail. Shrimp are cooked in chilip pepper infused coconut water.
Add all remaining ingredients except for the shrimp. Bring everything to a boil, reduce, and simmer 10 minutes to allow the ingredients to infuse the coconut water with so much flavor.
Add shrimp, bring to a boil then remove pan from heat. Let shrimp stand undisturbed for 20 minutes.
Peel and eat your delicious shrimp.
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Notes
Take the time to remove the veins from the shrimp. Just use a sharp paring knife and cut through the shell.Make this dish as hot or as mild as you prefer. Keep the seeds and veins in for more heat or remove them for a milder profile.Heat the peppers and the Pimento (allspice) berries first to release their flavor if you have the time.Give the aromatic ingredients time to infuse flavor into the coconut water.Cooking with shells on leads to a shrimp stock that is magical in flavor. Reserve the stock for use in rice or fonio dishes. It’s especially nice when used in a shrimp and grits recipe.Eat these peel and eat shrimp as an appetizer to be served before your main dish including fried catfish, blackened redfish, or grilled jerk steak.
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