Caribbean sauces always bring a wave of pepper to your mouth and Scotch Bonnet sauce is one that you need to try. Compared to jerk chicken or curry chicken, the smell of scotch bonnet is more outstanding. You can smell the spice in the kitchen as quickly as you can smell Sichuan, if you ask me. It’s one of the many sauces I grew up adding to my meals in secondary school. In my family, we’re accustomed to adding the Encona brand of scotch bonnet to our food and that’s what I’m going to be using to use for this recipe. Honestly, I didn’t eat this growing up but at other Caribbean friend’s houses but it adds a tasty sensation with seafood.
I have to make a more simpler version with prawns but it’s still worth trying out when you have the time. Let me know how it goes!
- 1 garlic
- ½ onion
- ½ pack of shrimp
- Scotch bonnet sauce
- Basamati Rice
- All spice
- Black pepper
- White pepper
- Scotch bonnet chillies
- The rice cooks longer so boil it in a pot or add to your rice cooker for 15 minutes.
- Cook the shrimp for 5 minutes with the garlic, red chillies and onions.
- You’ll be adding the sauce after the seasoning and shrimp which will take no longer than 10 minutes to cook in my opinion.
- Mix well for 3 minutes and it should be thick and not sticking to the pan.
- Pour the scotch bonnet sauce on the shrimp.
- It’s important to make sure that the sauce and seasoning are mixed really nicely and it should be thick.