Jamaican Pepper Prawns
Ingredients
- 5 pounds large black tiger prawns, head off and cleaned
- 1 cup salad oil
- 2 cloves garlic, crushed
- 2 whole scotch bonnet peppers
- 2 tablespoons vinegar
- 1 whole carrot, Julienned
- 1 medium onion, sliced into rings
- 1 stalk celery or 1/4 chayote, julienned
Instructions
Place a heavy Dutch oven on stove and preheat at medium for 5 to 10 minutes. Add the oil and coat pan, add the garlic, peppers, carrot, onion and celery/chayote and stir to mix. Fry until the vegetables are cooked and starting to brown. Add shrimp and stir fry for 5 minutes. Add vinegar and cook for another 5 minutes. Serve and enjoy! In Jamaica they sometimes serve a fresh water crawfish. These are cooked with the heads on and served as finger food. I try and find the extra large black tiger prawns at the local fish store. Hint: You can cook the same dish in 5 pints of water instead of the oil. Boil everything except the shrimp for 10 minutes. Add shrimp and cook anther 10 minutes. CAUTION: These peppers are incredibly hot. Handle them as little as possible and wash your hands thoroughly afterwards. Try the recipe with one first. If you like it hotter use two. If you like it really hot, dice the peppers but watch out!
