Pepper Shrimp

Andrew Zimmern's spicy pepper shrimp from Liberia features fiery Scotch bonnet chiles for awesome heat.

  • Total Time:
  • Servings: 4 to 6
  • Time(Other): plus 4 hr marinating

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  • 1 3/4 pounds head-on large shrimp (24)
  • 1/4 cup canola oil
  • 2 large yellow onions, finely chopped
  • 3 tablespoons sweet paprika
  • 2 Scotch bonnet chiles—stemmed, seeded and minced
  • 2 tablespoons tomato paste
  • 6 garlic cloves, thinly sliced
  • 1 cup unsweetened coconut milk
  • 3 tablespoons fresh lime juice
  • Kosher salt
  • Steamed rice and sliced melon tossed with chopped mint, for serving (optional)

How to make this recipe

  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.

  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.

  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.

Contributed By Photo © Con Poulos Published May 2016

1069576 recipes/pepper-shrimp 2016-03-30T14:21:20+00:00 Andrew Zimmern 4|weeknight-dinner may-2016 recipes,pepper-shrimp 1069576

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