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.
You’ll Need…
1 lb medium shrimp
pinch salt
2 tablespoon olive oil
2 tablespoon chilled butter
1 tablespoon chopped parsley (flat leaf)
1 scallion
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.
Based on 19 Review(s)
Hey CHRIS! My parents are from the islands and when I tell my mom that I cooked some type of international dish shes always shocked! When I was younger she always tried to teach me but I wasn’t interested at all of learning! Now that I have a family of my own the rememberence of that island cooked food has my mouth watering.
I love west Indian food and I’m happy for your channel!
Your like my internet mom showing me how to cook everything I love and grew up on!
Your the best!!
My husband usually cooks but I gave him a night off and made this for him. We both loved it. Finger licking!! We had it over white rice and spooned the sauce over. YUM! Saved to favorites!
I want my Husband to know how much I love him so I will be surprising him with this tomorrow for the Super Bowl. He is planning to Grill as I head off to church but on my way back I will stop at the store and get the ingredients. He will be surprised and happy as he is a Shrimp lover and to have this great taste will be an added Bonus. Looking forward to making.
Tried it. Simply delicious.
This was out of this, I did add a few rings of squid after I soaked them in baking and cold water to make the tender. This was real good. Thank you my friend. Michele
Chris…
I am a very big follower of your recipes and website.
Today, my wife, well…she vexed at me.
I tried the usual make-up attempts, and then remembered this recipe. My wife is a shrimp lover (no pun intended!!) and off I went to the store to get some lovely shrimp and the other ingredients.
I made this dish in the kitchen…took my sweet girl a glass of wine and a nicely garnished plate of the shrimp dish…and she is back in love with me!
She said that this was the BEST shrimp she ever had…
Thanks Chris…
You saved me!!
Oh gosh…I wish I’d tried more delicious shrimp recipes like these before my allergy developed 🙁