In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer.
Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.
Recipe information
Yield
Makes 6 to 8 first-course servings
Ingredients
Preparation
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.
