The Betty Black Blog

When last have you been to St Elizabeth for some of their famous Pepper Shrimps? Too busy? Too far away? Well, try making your own.

Peppered Shrimp
2 lb large shrimp in shell or jonga (crawfish), if available
3-5 cloves garlic
½ cup salad oil
½ cup vinegar
1 tsp salt
1 tsp sugar
2-4 Scotch Bonnet peppers – try 2 green and 2 ripe chopped
1 tsp pimento berries or ½ tsp ground allspice

It’s a good idea to wear gloves when chopping any hot peppers, most of all with Scotch Bonnets!

Bring all ingredients except shrimp to boil in a large non-aluminium pot or Dutch pot. Reduce heat and add shrimp.

Cook for approximately 10-15 minutes. Do not leave unattended.

Cover and leave overnight in a cool place for flavours to mature. Serve warm or cold.

Scotch Bonnet Peppers
This is a naturally occurring relative (not a cultivar) of the habanero. It looks like a squashed habanero or a Scotsman’s “bonnet”, hence the name. Habaneros, which are easier to find internationally, can be substituted.
In 1912 a pharmacologist called Wilbur Scoville developed a system for rating the hotness of peppers. On this scale the Jalapeno is rated at 2,500-8,000; the Serrano at 8,000-22,000 and the Scotch Bonnet at 200,000-325,000 so treat it with respect if you are not used to it. It has a wonderful fruity flavour if used carefully.
We use whole green Scotch bonnets a lot in soups and stews. Use unbroken peppers with the stem attached and be careful when stirring that the pepper does not break or your soup may become inedible!

Read more about Jamaica at Jamaica-Allspice.com