Jamaican Pepper Prawns

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International R

Jamaican Pepper Prawns

... submitted by szoritch from B.C., Canada

Jamaican Pepper Prawns

* Exported from MasterCook *

Jamaican Pepper Prawns

Recipe By : Serge Zoritch Serving Size : 6 Preparation
Time :0:00 Categories : Appetizers Ethnic Jamaican Main
Dishes Seafood

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 5 pounds
large black tiger prawns -- head off and cleaned 1 cup
salad oil 2 cloves garlic -- crushed 2 whole Scotch Bonnet
peppers (habanero) 2 Tablespoons vinegar 1 whole carot --
Julienned 1 medium onion -- sliced into rings 1 stalk
celery or 1/4 Chayote -- Julienned

Place a heavy dutch oven on stove and pre-heat at medium for
5 - 10 minutes. Add the oil and coat pan, add the garlic,
peppers, carot, 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 somtimes 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 thouroughly
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!

Suggested Wine: Rum punch

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