River Cuisines Peppered Prawns
Serves 4 Preparation time: 30 mins Cooking time: 30 mins n n n n n n n n n n
2 Scotch bonnet chilli peppers 1 pound large shell-on prawns, preferably head-on, rinsed Half of 1 medium yellow onion, finely diced 4 sprigs fresh thyme 3 medium garlic cloves, minced 1 tablespoon of vegetable oil 1 1/2 teaspoons salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cups water
DIRECTIONS 1. Wearing latex gloves, prepare Scotch bonnet peppers. For very spicy heat, stem and chop or slice peppers, keeping seeds and white pith; for medium heat, stem and seed peppers, then chop or slice; for mild heat, leave peppers whole, including stems. 2. In a medium bowl, add shrimp with Scotchbonnets, onion, thyme, garlic, salt, garlic
48 African & Caribbean Food Guide
powder, and onion powder. Stir to combine well. Cover with plastic and refrigerate at least 30 minutes and up to overnight. 3. Using a gloved hand, scrape aromatic vegetables and herbs off shrimp and set shrimp aside in a clean bowl. Add water to vegetable marinade, then pour mixture into a stainless-steel skillet large enough to hold shrimp in a single layer. 4. Bring to a simmer over medium heat then cover and cook at a simmer for 15 minutes. 5. Add shrimp to the skillet in a single layer. Cover and cook for 2 minutes. 6. Turn off heat, uncover, and stir until shrimp are just cooked through and no longer translucent, about 2 minutes longer. Season with additional salt, if desired. 7. Transfer shrimp to a serving plate and let cool slightly. Serve shrimp warm or at room temperature.
Enjoy!
