Entree: Antigua and Barbuda – Central Culinary Region – Pepper Shrimp (A spicy Caribbean shrimp sautéed with hot pepper, garlic, thyme, and island spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 10 min

Total 25 min

Ingredients

- 24 large shrimp, approx. 1 1/2 lb (680 g), peeled and deveined, tails on
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 scotch bonnet pepper, finely chopped (seeded if less heat desired)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1/2 tsp (1 g) ground allspice
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (12 g) brown sugar
- 1/4 cup (60 ml) fresh lime juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the shrimp dry and, in a bowl, toss with the soy sauce, brown sugar, and a pinch of salt. Let marinate 10 minutes while you prepare aromatics.
2. Heat the vegetable oil and butter in a large skillet over medium-high heat. Add the sliced onion and bell pepper and sauté until softened, 4–5 minutes.
3. Add the chopped scotch bonnet, minced garlic, thyme, and ground allspice. Cook, stirring, about 1 minute until fragrant.
4. Increase heat to high and add the marinated shrimp in a single layer. Cook 1–2 minutes per side until shrimp are pink and just cooked through.
5. Remove pan from heat and stir in the lime juice. Taste and adjust salt and pepper.
6. Transfer to a serving platter, sprinkle with chopped parsley or cilantro, and serve immediately with steamed rice, boiled provision, or fried plantains.