Jamaican Pepper Prawns

Discussion in 'Food and nutrition' started by International R, Mar 7, 2004.

  1. 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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