| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Shrimp |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 3 |
|
Green onions; chopped |
| 1 |
|
Fresh scotch bonnet chile; chopped, or 1 dried habanero chile, crumbled* |
| 1 |
tb |
Salt |
| 6 |
|
Allspice berries; crushed |
| 1 |
lb |
Small shrimp in shells |
| 1/4 |
c |
Butter |
| 1/2 |
ts |
Minced fresh scotch bonnet; or |
| 1/2 |
ts |
Habanero chile; or |
| 1/2 |
ts |
Crumbled dried habanero* |
INSTRUCTIONS
PEPPER BUTTER
1. Combine water, green onions, chile, salt and allspice in large saucepan.
Bring to boil; boil 10 minutes. Add shrimp and cook 3 minutes more.
Drain. Serve with Pepper Butter to dip.
2. Make Pepper Butter: Heat butter with minced chile in small saucepan
until melted.
*Wear rubber gloves while handling and chopping these extremely hot chiles.
From: LHJ Recipe <lhjrecipe@mdp.com> Date: Wednesday, November 26, 1997
12:04 PM
NOTES : The ultra-hot chiles in Pepper Shrimp make an easy-to-prepare
seafood dish a culinary adventure that.s well worth taking. Cooking Time:
20 minutes Degree Of Difficulty: Easy
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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