© Con Poulos
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4 to 6

Andrew Zimmern's spicy pepper shrimp from Liberia features fiery Scotch bonnet chiles for awesome heat. Slideshow: More Shrimp Recipes

How to Make It

Step 1    

Using scissors, make a cut from just below the head of each shrimp to the base of the tail, cutting through the shell but not removing it. Use the tip of a knife to remove the intestinal vein.

Step 2    

In a large bowl, combine 2 tablespoons of the canola oil and 1 1/4 cups of the onions with the paprika, chiles and tomato paste. Add the shrimp and stir gently until they are evenly coated. Cover and refrigerate for 4 hours. Bring the shrimp to room temperature before proceeding.

Step 3    

In a very large skillet or in 2 large skillets, heat the remaining 2 tablespoons of oil until shimmering. Spread the shrimp and marinade in the pan in a single layer. Cook over moderately high heat, without stirring, until the shrimp begin to brown, about 2 minutes. Add the garlic and the remaining onions to the skillet and cook until the onions begin to brown, about 1 minute. Stir in the coconut milk and bring to a boil. Cook over moderately high heat until the shrimp are just cooked through, about 2 minutes. Remove from the heat and add the lime juice. Season with salt and serve 
with steamed rice and melon tossed with mint, if desired.

Suggested Pairing

A fresh, fruit-forward sparkling wine.

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