Pickapeppa’s Peppa-Q-Shrimp

Kristin K.

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Apr 2, 2017

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This recipe is part of a big, red binder full of recipes and cooking notes my husband has collected over the years. He first made this Jamaican dish early in our relationship, and it’s the one recipe that keeps me coming back to the binder again and again. Most recently, I made this dish to kick off my husband’s spring break (he’s a teacher).

It’s a simple, yet indulgent meal. The shrimp are marinated in a an entire bottle of Pickapeppa Sauce (a Jamaican condiment with the sweet, mellow flavor of cane vinegar), garlic, olive oil, rosemary, butter and a Red Stripe beer. Serving the shrimp with a sliced baguette is essential. The best part is dipping bread in the leftover marinade.

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It’s a casual, messy, and delicious experience — perfect for letting loose on any occasion.

Pickapeppa’s Peppa-Q-Shrimp

Source: Traveling Jamaica With Knife, Fork & Spoon: A Righteous Guide to Jamaican Cookery; serves 4

Ingredients

• 2 pounds fresh jumbo shrimp, with shells and heads, if possible
• 1/2 cup olive oil
• 5 garlic cloves, thinly sliced
• 1 tablespoon coarse-ground black pepper
• 1 teaspoon kosher or coarse sea salt
• 1 1/2 teaspoons dried rosemary, crushed
• 1 bottle Pickapeppa Sauce
• Juice from two lemons
• 1/2 cup (1 stick) butter
• 1/2 cup beer at room temperature (Red Stripe works great)
• 1 baguette, sliced

1. Place shrimp in a 9 x 12 ovenproof glass dish. Pour the olive oil over the shrimp. Add the garlic slices, pepper, salt, rosemary, Pickapeppa Sauce, and lemon juice. Stir to combine. Marinate the shrimp for about two hours at room tempature, stirring occasionally.
2. Preheat the oven to 350 degrees. Add the beer to the dish and cover with squares of butter. Bake for 10 minutes, turning or stirring halfway through, until the shells turn pink. Serve the shrimp immediately, using bread to soak up the sauce.