Caribbean sauces like scotch bonnet always bring a wave of pepper to your mouth instantly. Scotch bonnet is a type of Caribbean pepper and is THE pepper of the region. When you’re cooking with scotch bonnet in the kitchen, the smell is as outstanding. Econa brand is one of the many sauces I grew up adding to my meals in secondary school. In my family, we’re accustomed to adding this scotch bonnet flavour to our food and that’s what I’m going to be using to make this recipe.
Scotch Bonnet Pepper Shrimp is a dish that consists of shrimp, scotch peppers and a lot of seasoning. I didn’t eat this growing up, but rather ate at other Caribbean friend’s houses or restaurants. The dish is a bit different from other spicy Caribbean dishes which usually are meat based such as curry goat or jerk chicken, but it’s extremely tasty. My recipe will be a little more simpler as I used prawns instead of shrimp and sauce rather than peppers (the peppers I have used are different in the pictures).
I have graded my recipe as level 7 on the ranking because while it’s pretty peppery, it’s not the spiciest I’ve ever eaten. It’s still worth making and I would love to know if you made it with a comment below. Let me know how it goes!
Serves 2-3 people
- 3 tablespoons of Scotch bonnet sauce
- 2 Scotch bonnet chillies
- 1 garlic
- ½ onion
- ½ pack of prawns
- 2 teaspoons of all spice
- 2 teaspoons of thyme
- 2 teaspoons of black pepper
- 2 teaspoons of white pepper
- 1 teaspoon of salt
- 1 teaspoons of paprika
- Cook the prawns for 5 minutes with the garlic, chillies and onions (Optionally if you want rice with your meal, boil it in a pot or add to your rice cooker now).
- Add the scotch bonnet sauce with the seasoning.
- Mix everything together for 3 minutes. The sauce should be thick and the ingredients should not be sticking to the pan.
- Serve with rice as soon as it is cooked.