Jamaican Hot Pepper Prawns

Ingredients for Jamaican Hot Pepper Prawns

• 950ml water

• 120ml chopped spring onion

• 4 garlic cloves, crushed

• 3 fresh thyme sprigs

• 3 fresh Scotch bonnet or habanero chillies, halved and seeded

• 2 tablespoons salt

• 1/2 teaspoons black pepper

• 10 whole allspice

• 450g large prawns in shell (21 to 25 per lb)

How to make Jamaican Hot Pepper Prawns

Combine all ingredients except prawns in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.

Stir in prawns, making sure they are just covered by liquid, and remove pot from heat. Cool prawns in liquid to room temperature, uncovered, about 1 hour. Transfer prawns with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.