Chef Tre Sanderson is here to demonstrate that you can enjoy fantastic flavour with a touch of heat. We’re cooking Peppa shrimp — a homemade version of a classic Jamaican delicacy, to prove that great flavour doesn’t always need intense spiciness!
INGREDIENTS
- 14 g Canola Oil
- 1 Lb Shrimp with shell
- 2 Ea Scotch Bonnet
- 1 Ea Shallot (Small Diced)
- 5 Ea Garlic Cloves (Minced)
- 1 Tbs Tomato Paste
- 1 Tsp Ground Cayenne powder
- 1 Tsp Ground All-spice
- 1 Tsp Ground Clove
- 1 Tsp Ground Nutmeg
- 1 Tsp Ground Smoked paprika
- 300 ml Fish Stock
- 1/2 Tsp Fish sauce
- 2 Tbs Butter
- Salt (to taste)
METHOD
- Mix all ingredients together and marinade for at least 24 hours or overnight.
- Grab a stainless steel pan and heat pan up until smoky, then add oil to pan coating the hot pan with oil. Place shrimp in hot pan searing shrimp flip after 1 minute.
- Deglaze pan with fish stock and reduce by 1/3. Add butter off heat.
Optional: Add 1 Tbs Fresh Thyme (Minced), 10 g Ginger (Minced)