Jamaica · Jamaican

Middle Quarters Pepper Shrimp

Name: Middle Quarters Pepper Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 700 g Whole shrimp; 3 Scotch bonnet, chopped; 5 cloves Garlic; 4 sprigs Thyme; 2 tbsp Salt

Whole shrimp cooked hard with scotch bonnet and salt until stained red and addictive.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
Difficulty: Easy
Course: Snack

Ingredients

4 servings

Whole shrimp700 g
Scotch bonnet, chopped3
Garlic5 cloves
Thyme4 sprigs
Salt2 tbsp

Preparation

1
Boil the shrimp briefly in heavily salted water with the peppers and thyme.
2
Drain, then return to the pan with garlic and a little oil.
3
Cook hard for 5 minutes until the shells colour deeply.

Nutrition

Nutrition per serving · Calculated

calories: 198 kcal
protein: 32 g
carbs: 3 g
fat: 6 g
fiber: 0.6 g
sugars: 1 g
sodium: 1480 mg

The ingredient behind this recipe

Scotch Bonnet

Caribbean Pantry

The soul of Caribbean heat: a lantern-shaped pepper whose perfume matters as much as its fire.

Origin: Amazon basin, carried through the Antilles by Arawak and Taíno peoples
Flavour: Fruity, apricot-like sweetness followed by a slow, blooming heat
Calories / 100g: 40 kcal
Seasonality: Year-round, peak July to November

The story behind this ingredient

Named for its resemblance to a Tam o' Shanter bonnet, the Scotch bonnet travelled from the Amazon basin through the Antilles long before Columbus. It became the signature of Jamaican jerk pits, Haitian pikliz jars and Trinidadian pepper sauces — a pepper used less for punishment than for perfume, always paired with allspice, thyme and citrus.

Discover this ingredient Explore the full ingredient story

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