Ingredients Seafood Shrimp Kwame's Pepper Shrimp Be the first to rate & review! Infused with layers of heat from Scotch bonnet chiles and fresh ginger, Kwame Onwuachi’s pepper shrimp are inspired by a beloved Jamaican street food. Deveining the shrimp but leaving the shell on helps protect against overcooking. Onwuachi fell in love with this recipe when traveling in Jamaica. By Kwame Onwuachi Kwame Onwuachi Instagram Kwame Onwuachi is the chef of Tatiana in New York City and competed on Top Chef season 13. In 2019, he was a Food & Wine Best New Chef, the James Beard Foundation's Rising Star Chef of the Year, and Esquire's Chef of the Year. Kwame's the author of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef. Food & Wine's Editorial Guidelines Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Caitlin Bensel / Food Styling by Emily Nabors Hall / Prop styling by Christine Keely Total Time: 20 mins Yield: 4 Ingredients 1/2 cup unsalted butter (4 ounces) 5 large garlic cloves, minced 1 fresh Scotch bonnet chile, stemmed, unseeded, and minced (about 1 tablespoon) 1 1/2 teaspoons minced peeled fresh ginger 1/2 cup fresh lime juice 1/2 cup distilled white vinegar 1 thyme sprig 3 pounds unpeeled head-on raw large shrimp, deveined 1 teaspoon kosher salt Directions Melt butter in a large pot over medium. Add garlic, chile, and ginger; cook, stirring often, until aromatic and tender, about 5 minutes. Add lime juice, vinegar, and thyme; bring to a simmer over medium. Increase heat to medium-high; add shrimp, and cook, stirring often, until shrimp are opaque and cooked through, about 5 minutes. Remove from heat. Sprinkle with salt, and serve immediately. Suggested Pairing Malty Jamaican dark beer. Rate it Print