Yield: 4 Servings
|3 \N||Green onions; chopped|
|1 \N||Fresh scotch bonnet chile; chopped, or 1 dried habanero chile, crumbled*|
|6 \N||Allspice berries; crushed|
|1 pounds||Small shrimp in shells|
|½ teaspoon||Minced fresh scotch bonnet; or|
|½ teaspoon||Habanero chile; or|
|½ teaspoon||Crumbled dried habanero*|
1. Combine water, green onions, chile, salt and allspice in large saucepan.
Bring to boil; boil 10 minutes. Add shrimp and cook 3 minutes more.
Drain. Serve with Pepper Butter to dip.
2. Make Pepper Butter: Heat butter with minced chile in small saucepan until melted.
*Wear rubber gloves while handling and chopping these extremely hot chiles.
From: LHJ Recipe <lhjrecipe@...> Date: Wednesday, November 26, 1997 12:04 PM
NOTES : The ultra-hot chiles in Pepper Shrimp make an easy-to-prepare seafood dish a culinary adventure thats well worth taking. Cooking Time: 20 minutes Degree Of Difficulty: Easy Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #941 by "abprice@..." <abprice@...> on Dec 2, 1997