Photo by Chotda
Blazing Jamaican Peppered Shrimp
How to make Jamaican-Style Pepper Shrimp like you’ll find in “Middle Quarters” in Jamaica.
This spicy shrimp recipe is true to its Jamaican heritage and has that classic Caribbean flavor and heat.
Jamaican peppered shrimp is a lovely side for your next party or BBQ.
Be sure to make some Outback Steakhouse Remoulade Sauce as a dipping sauce.
Video Courtesy of Caribbean Pot
For a list of ingredients and complete instructions visit Chris’ wonderful blog, Caribbean Pot
The Sugar Mill Caribbean Cookbook
Casual and Elegant Recipes Inspired by the Islands
250 sumptuous island recipes for home cooking. Easy-going food like Rum-Glazed Chicken Wings, Red Bean and Rice Salad, and Rasta Pasta as well as more fancy dishes such as Hearts of Palm Carnival, brightened with hot peppers; Green Papaya Salad with a mustard dressing; and Green Bananas simmered in milk and served with an olive vinaigrette. From breakfast, Sweet-Potato Waffles with Orange Butter, to such late-day libations as a Banana Daiquiri or Coffee Rumba.
Click the link below to learn more about the The Sugar Mill Caribbean Cookbook
The Sugar Mill Caribbean Cookbook: Casual and Elegant Recipes Inspired by the Islands
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Photo of Pepper Shrimp is by Chotda and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.
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February 26, 2014 @ 8:02 pm
Unfortunately this video is worthless, listen to the sound track, the background noise and voices are louder than the chef’s voice is. Somewhere some how you need to include a written version of the Ingredients, and the procedure so it is a recipe.
And for anyone with any kind of hearing problem, it is even worse.
Other videos I have seen that work, have the ingredients and amount anointed into the video, but unfortunately not the videos you put out.
I personally love the secret Copycat Restaurant Recipes, and have made many of them. I want to make the Blazing Jamaican Peppered Shrimp, but don’t know how much shrimp, what are the two liquids in the white bowls?
Unfortunately this critique, applies to the various videos you present as Secret, and you are right, they are still a big secret… Please post the recipe, so it is no longer a secret.
Thank You,
William
William
Thank you for being a loyal reader and thank you for your input.
You have raised some good points.
Let us say that we review EVERY video we publish on SCRR. None of us had any trouble hearing or understanding the chef. This is not to say that you didn’t — we are quite sure you did and we apologize. It is just that we, unfortunately, did not anticipate this problem.
Most of the videos we publish are on the Email-Subscribers-Only pages (try looking for this page from the Home Page.) Based on the emails we get and the “click-thru” rate, we know they are popular. Some of them are among our most popular pages. So we want to make sure that they are always accessible and useful. Thank you for helping us do that.
We include written recipes ONLY when they are given on YouTube and considered fair-to-use (we ALWAYS try to stay legal and considerate.) This one is not.
So, we have provided a link above to the original recipe page — with full ingredients and instructions — on the Caribbean Pot blog. It’s a wonderful blog and resource that you should check out while you are there.
We will try to always do one or the other in the future.
Thank you for your note and we hope you continue to enjoy the recipes.
Mark
July 20, 2014 @ 12:25 pm
Hi. Where is the recipe for the FIRST shrimp photo, where the shrimp looks DEEP FRIED? Thanks.
Sarah,
Thank you for the question.
I wish I knew. Honestly.
We have made no secret that James, Alton and I are HORRIBLE at taking pictures and often use “stand-ins” for our photos. This is one of them and it was lent to us by Chotda. His website is the wonderful – http://scentofgreenbananas.blogspot.com/
Unfortunately, we can not find the photo or a recipe for this shrimp on the site. Maybe you will be luckier.
Good Luck,
Mark
August 12, 2014 @ 8:58 am
I just want to tell you I appreciate you guys AND the awesome recipes and pictures you provide…
You do a really good job. Thanks so much!
Mary,
Thank you. That means a lot to us.
J, M & UA