Best 3 Peel And Eat Pepper Shrimp Recipes

Indulge in a culinary adventure with our tantalizing Peel and Eat Pepper Shrimp recipes, a symphony of flavors that will dance on your palate. These delectable shrimps are coated in a luscious pepper sauce, creating a harmonious blend of heat and sweetness. Dive into a world of culinary delight as we present three irresistible variations of this classic dish, each offering a unique twist to satisfy your taste buds. Embark on a journey of flavors with our Classic Peel and Eat Pepper Shrimp, featuring a robust sauce that delivers a perfect balance of spice and tang. For a fiery kick, venture into the realm of our Spicy Peel and Eat Pepper Shrimp, where the heat level is amplified, igniting your senses with every bite. Craving a touch of sweetness to complement the heat? Our Sweet and Sour Peel and Eat Pepper Shrimp is the perfect choice, tantalizing your taste buds with a harmonious blend of sweet and tangy flavors. No matter your preference, our Peel and Eat Pepper Shrimp recipes promise an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

PEEL-AND-EAT HOT PEPPER SHRIMP

Peel-and-Eat Hot Pepper Shrimp image

Provided by Virginia Burke

Categories Onion Appetizer Super Bowl Low Fat Low Cal Shrimp Hot Pepper Thyme Simmer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 9

Ingredients

2 cups water
4 Scotch bonnet chiles or habanero chiles, halved
3 green onions, coarsely chopped
3 large fresh thyme sprigs
3 garlic cloves, peeled, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 pound uncooked large shrimp, unpeeled

Steps:

Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

PEEL-AND-EAT PEPPER SHRIMP

Peel-and-Eat Pepper Shrimp image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent
2 tablespoons capers, chopped
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving

Steps:

Preheat the oven to 500 degrees F.
For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.

PEEL-AND-EAT HOT PEPPER SHRIMP

Peel-And-Eat Hot Pepper Shrimp image

a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer

Provided by MarraMamba

Categories Crawfish

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 cups water
4 scotch bonnet peppers or 4 habanero peppers, halved
3 green onions, coarsely chopped
3 large fresh thyme sprigs
3 garlic cloves, peeled, crushed
2 tablespoons salt
1 bay leaf
1 1/2 teaspoons whole allspice
1 lb large shrimp, unpeeled and uncooked

Steps:

Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

Tips:

To save time, use pre-peeled and deveined shrimp.
If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning.
To make the shrimp extra crispy, double-coat them in the flour mixture.
Be careful not to overcrowd the shrimp when frying them. This will cause them to steam instead of fry.
Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Peel and eat pepper shrimp is a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a quick and easy seafood recipe, give this one a try.