In the Caribbean we have an abundance of wonderful seafood in our waters, including some of the most tasty shrimp you’ll ever enjoy. Sadly, I don’t recall this dish ever being made by mom or as a matter of fact.. I had never seen it done on the islands when we were growing up. However this is a go-to recipe for me when I need my shrimp fix! The natural sweetness of the garlic and the creamy texture you get when you add the chilled butter, is just outstanding.
1 lb medium shrimp
2 tablespoon olive oil
2 tablespoon chilled butter
1 tablespoon chopped parsley (flat leaf)
1/4 scotch bonnet pepper
2 heaping tablespoon diced garlic
pinch black pepper
Side Note: For this recipe I used organic garlic which I secured form a local farmer here in Hamilton and I must admit (been using the same garlic since) that without any doubt.. this is the BEST garlic I’ve ever used. Fleshy, sweet and a unique overall garlic flavor. You can use any garlic you have (fresh) access to, but getting organic garlic is well worth the effort (and price).
You’ll be surprised how quick and simple this recipe is to put together. Chop the scallion and parsley and finely dice the scotch bonnet pepper as well as the garlic. Clean, devein and wash the shrimp and drain dry.
Heat the oil in a heavy/wide saucepan on medium heat and go in with the cleaned shrimp. Cook for about 2-3 minutes.
Remember to stir so the shrimp cooks evenly. Now add all the other ingredients except the chilled butter and cook for two minutes. We DO NOT want to burn the garlic, so stir well.
Turn the heat off (or on very low) the heat and add the chilled butter, stir as you do so you get a rich and creamy sauce.
The diced scotch bonnet pepper (remember to wash your hands with soap and water after handling such hot peppers) is optional, but I quite like the slight kick you get to balance the natural sweetness from the shrimp and garlic. Yes, that gentle 2 minute cooking will allow the garlic to take on a gorgeous sweetness.
This gluten free (use gluten free butter – read label) is best served hot/warm and goes well with pasta and on toasted bread as a sandwich. Tehya and I had had them on ‘hops‘ bread.