Jamaican ‘spicy peppa’ shrimp
Savour the flavour, not the heat!
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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)
Instructions
- 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.