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never enough shrimp

jamaicanshrimp

What is it about shrimp on an appetizer buffet that draws people like flies? First of all, it is the quintessential party food. Shrimp are the world’s most popular shellfish. Low in calories and saturated fat; high in protein, vitamins D and B12, iron, and omega 3. Plus they have anti-inflammatory qualities. But something tells me that none of that matters to the guy who is also known as “the shrimp hoarder”. He will block your path to the bowl of shrimp because he is worried that if you get even a couple of the tasty morsels, he won’t “get his”. Or how about the woman, who in April 2009, called 911 to report that she didn’t get as much shrimp as she wanted in her fried rice at a Texas restaurant? Now that’s harsh!

Will, Mike and Scott at our Progressive Dinner
Will, Mike and “Rastafarian” Scott at our Progressive Dinner

As Pvt Benjamin Buford ‘Bubba’ Blue said. “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” – 1994 Forrest Gump.

These Jamaican shrimp fit into Bubba’s description – they are boiled…

Beautiful Amy and Whitney looking so much prettier than at the White Trash Progressive!
Beautiful Amy and Whitney looking so much prettier than at the White Trash Progressive!

Warm Jamaican Shrimp

4 cups water
2 Scotch bonnet chiles or habanero chiles, halved
4 green onions, coarsely chopped
3 large fresh thyme sprigs
4 garlic cloves, peeled, crushed
2 tablespoons salt
1/2 teaspoon whole black pepper
1 bay leaf
1 1/2 teaspoons whole allspice
2 pounds large shrimp with tail on (31 to 40 per pound)

shimp boil

Combine water, chiles, green onions, thyme, garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.

Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid.

Transfer shrimp to bowl and serve warm or at room temperature.

Serves about 20 to 25 as part of a large appetizer buffet


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2 comments

1 Ronnie Jaap { 02.01.10 at 8:26 AM }

Everyone has to try these shrimp! They are FAB!!

2 Linda Hopkins { 02.02.10 at 1:43 PM }

Thanks Ronnie 🙂

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