Jamaican Pepper Shrimp

📝 Ingredients

• 1 pound shrimp (head-on, deveined (not peeled), or peel and eat shrimp)
• 2 Scotch Bonnet chili peppers (stemmed and minced (wear gloves), or habanero peppers)
• 1 tablespoon all-purpose seasoning
• 2 teaspoons ground annatto
• 2 teaspoons ground allspice
• 3/4 cup shrimp stock (plus more as needed)
• 1/4 cup finely diced yellow onion
• 2 cloves garlic (minced)
• 2 tablespoons white vinegar
• 3 sprigs fresh thyme
• Salt to taste

👨‍🍳 Instructions

1. In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.
2. Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
3. Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
4. Add the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.