- 2 cups water
4 Scotch bonnet chiles or habanero chiles, halved
3 green onions, coarsely chopped
3 large fresh thyme sprigs
3 garlic cloves, peeled, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 pound uncooked large shrimp, unpeeled
- Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil.
- Reduce heat; cover and simmer 10 minutes to blend flavors.
- Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes.
- Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.
- Main Dishes, Shellfish
- Central American