Jamaica’s Independence Eats – Middle Quarters Style Peppered Shrimp

BY NOEL CUNNINGHAM

When you think Jamaican food the first thing that comes to mind is jerk chicken or ackee and saltfish. As the Independence holiday approaches let us take a look at another Jamaican street food classics such as our beloved peppered shrimp or ‘Peppa swims’ as the locals call it. Peppered shrimp is a Jamaican delicacy that slowly makes it way to become a part of our culinary culture. It can be easily found in plastic bags at large events or along the street side. It is popular in the Middle Quarters, St. Elizabeth in Jamaica, along beaches, primary and highschools and public bus stops. Like many other school kids, while I was attending primary school this was a favourite childhood snack. I think that’s how I developed my palate for pepper.

This recipe calls for shrimp with head-on and shelled shrimp, don’t knock it until you try it. The shrimps with the shells give the dish its bright red colour once fully cooked and are also prepared with the heads on to preserve the rich flavour.

If you haven’t tried shrimp with heads and shell this is your opportunity. You will be amazed at the rich flavour and how juicy these are. The shrimp head and the shell absorb the flavour of the spices which gives the natural flavour of the dish. You can always make this dish with peeled and headless shrimp if you like but I’m sure the flavours won’t be the same. This week I’m sharing with you a spin on the popular seafood boil using my peppered shrimp recipe with baby potatoes and corn to take it from a snack to a meal.

Add some spice to your summer with this delicious spicy yet flavorful peppered shrimp recipe simmered slowly with tender baby potatoes and corn on the cob. This dish makes a great summer appetizer or main course. I’m also sharing my mango mojito to cool things down just in case things starts to get a bit hot. Bon Appetit!

Chef Noel’s Peppered Shrimp Boil
Serves: 4

Ingredients

• 1 lb. of raw shrimp with shell and head, deveined
• 1 scotch bonnet pepper, chopped
• 3 tbsp pepper sauce
• 2 tsp onion powder
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tsp paprika
• 1/4 tsp pimento powder/ crushes berries
• 1 sprig thyme leaves
• 1/4 cup warm water
• 1 cooked corn on the cob, sliced
• 6 cooked baby potatoes, cut in halves

Directions

1. Rinse the shrimp thoroughly with water and vinegar then season with the first eight ingredients and allow to marinate for up to an hour.
2. Meanwhile, boil potato and corn in lightly salted water until tender
3. Preheat a frying pan/dutch pot with 1-2 tbsp of oil over medium heat.
4. Using a slotted spoon to gently lower the shrimp into the pot and allow it to change colour before you stir.
5. Once starting to change colour add the 1/4 cup of warm water, cooked potatoes and corn, then cover and leave to gently steam for five minutes. The shrimp should have a nice pinkish-reddish look and ready to eat. The sauce on the shrimp will thicken as it cools. Enjoy!

Mango Mojito
Serves: 1

Ingredients

• 1/2 mango diced
• 5 mint leaves, plus extra for garnish
• 1 tsp brown sugar
• 2 ounces white rum
• juice from half a lime
• club soda
• ice cubes, to fill the glass

Directions

1. Muddle together sugar, mint, lime juice, and mango in a cocktail shaker. Pour in rum and muddle to combine.
2. Fill a highball or Collins glass with ice, pour the mojito over the ice and top with club soda. Garnish with a sprig of mint.