Description

Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Kwame Onwuachi’s pepper shrimp are inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect against overcooking.

Directions

Melt butter in a large pot over medium. Add garlic, chile, and ginger; cook, stirring often, until aromatic and tender, about 5 minutes. Add lime juice, vinegar, and thyme; bring to a simmer over medium. Increase heat to medium-high; add shrimp, and cook, stirring often, until shrimp are opaque and cooked through, about 5 minutes. Remove from heat. Sprinkle with salt, and serve immediately.