Garlic Pepper Shrimp Recipe with Pineapple Salsa by Chef Theo Smith
1 1/2 shrimp, peeled & deveined
3-4 cloves of garlic, minced
1-2 Scotch Bonnet Pepper, minced
1 whole onion, minced
1 sprig of thyme, stripped
1 red onion, diced
1 sweet pepper, diced
1 – 1 1/2 cup pineapple, diced
1 1/2-oz butter
Salt & Black Pepper (to taste)
Vegetable oil (as required)
Seasoned peeled & deveined shrimp with minced garlic, onion, thyme, scotch bonnet pepper, salt & black pepper, then allow to marinate.
In a mixing bowl, mix together pineapple dices, red onion & sweet pepper, then add a pinch of salt to taste & refrigerate.
In a skillet over medium high heat, add butter & sautee shrimp until cooked then remove from the stove.
Serve the hot garlic pepper shrimp on top of the fresh pineapple salsa, shaking off any excess butter.
Fresh mango can be used instead of pineapple for the salsa, as well as papaya.
The cold, fruity & tart salsa is a perfect contrast to the hot, spicy & garlicy shrimp; however you can also serve the shrimp with a warm salsa or chutney.
To control the amount of heat from the pepper, add the scotch bonnet in small portions & taste before adding more to the shrimp, as it’s being cooked.