Jamaican Peppered Prawns

This delicious island-style prawn dish is full of lots of flavour and has a spicy kick. Cooked with shallots, garlic and fresh thyme this an impressive dish to serve the family and guests.

5 from 2 votes

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Course: Appetizer

Cuisine: Carribean

Keyword: Prawns, Shell-on Prawns

Prep Time: 10

Cook Time: 10

Calories:

Ingredients

1 kg prawns
1 teaspoon onion powder
1 teaspoon garlic granules
2 teaspoons old bay seasoning
½ teaspoon all spice or ground pimento
1 teaspoon smoked paprika
½ teaspoon black pepper
3 scotch bonnet, diced
2 shallots, diced
3 garlic cloves, minced
sprigs, fresh thyme
2 tablespoons oil
2 tablespoons unsalted butter
60 ml (¼ cup) water
Parsley
lemon, sliced into wedges

Instructions

De-vein the prawns using a small scissor or a paring knife to cut through the shrimp shells along the top, slicing into the flesh at the same time to expose the vein. Make a long incision down the back and use the tip of the knife or a toothpick to lift out the vein.
Wash the prawns with lemon and water. Drain and pat dry. Place in a large mixing bowl.
Add onion powder, garlic granules, old bay, paprika, black pepper, allspice, 2 chopped scotch bonnet and fresh thyme to the prawns, Rub into the prawns. Cover with cling film and leave to marinate in the fridge for an hour.
Preheat 2 tablespoons of oil in a sauté pan over medium heat.
Add shallots, garlic and 1 diced scotch bonnet and sauté for 2-3 minutes, Toss in prawns, stir to combine and cook for 2 minutes, stirring frequently,
Rinse out the mixing bowl with 60 ml (¼ cup) water and pour over the prawns. Add in butter. Cover with a lid and leave to simmer over low heat for 6-7 minutes.
Garnish with chopped parsley and serve with a lemon wedge.

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