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LOCATION: Recipes >> Shellfish >> Jamaican Pepper Prawns

Print this Recipe    Jamaican Pepper Prawns

5 pounds large black tiger prawns, head off and cleaned
1 cup salad oil
2 cloves garlic, crushed
2 whole scotch bonnet peppers
2 Tablespoons vinegar
1 whole carrot, Julienned
1 medium onion, sliced into rings
1 stalk celery or 1/4 chayote, julienned

Place a heavy Dutch oven on stove and preheat at medium for 5 to
10 minutes. Add the oil and coat pan, add the garlic, peppers,
carrot, onion and celery/chayote and stir to mix. Fry until the
vegetables are cooked and starting to brown. Add shrimp and stir
fry for 5 minutes. Add vinegar and cook for another 5 minutes.
Serve and enjoy! In Jamaica they sometimes serve a fresh water
crawfish. These are cooked with the heads on and served as finger
food. I try and find the extra large black tiger prawns at the
local fish store.

Hint: You can cook the same dish in 5 pints of water instead of
the oil. Boil everything except the shrimp for 10 minutes. Add
shrimp and cook anther 10 minutes.

CAUTION: These peppers are incredibly hot. Handle them as little
as possible and wash your hands thoroughly afterwards. Try the
recipe with one first. If you like it hotter use two. If you like
it really hot, dice the peppers but watch out!


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