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Epicurious
Bon Appétit

Peel-and-Eat Hot Pepper Shrimp

By Virginia Burke

4.4

(31)

Image may contain Food Meal Dish Animal Seafood Shrimp Sea Life and Platter
Peel-and-Eat Hot Pepper ShrimpBrian Leatart

In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer.

Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.

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