PEEL AND EAT HOT PEPPER SHRIMP

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Reference:

Bon App�tit, May 2006 Virginia Burke Features

Prep:

Active time: 45 min Start to finish: 4 1/2 hr (includes making dough and cooling)

Servings:

Makes 6 to 8 first-course servings.

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Submitted by:

Foodie

Ingredients

cups water

Scotch bonnet chiles or habanero chiles, halved

green onions, coarsely chopped

large fresh thyme sprigs

garlic cloves, peeled, crushed

tbsp salt

bay leaf

1/2 tsp whole allspice

pound uncooked large shrimp, unpeeled

Directions

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.

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