{"id":1147,"date":"2020-03-23T17:55:27","date_gmt":"2020-03-23T22:55:27","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1147"},"modified":"2020-06-11T18:10:50","modified_gmt":"2020-06-11T23:10:50","slug":"jamaican-peppered-shrimps-street-food","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/03\/23\/jamaican-peppered-shrimps-street-food\/","title":{"rendered":"Jamaican Peppered Shrimps (Street Food)"},"content":{"rendered":"<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\"><h2><strong>Jamaican Peppered Shrimps<\/strong><\/h2>\n<h5>Yield: 6 Servings<\/h5>\n<h4><strong>Ingredients<\/strong><\/h4>\n<ul>\n<li>3 lbs. shrimp, in shell<\/li>\n<li>6 garlic cloves<\/li>\n<li>2-3 scotch bonnet (or haba\u00f1ero) peppers<\/li>\n<li>1 cup vegetable oil<\/li>\n<li>1 tablespoon fresh cracked black pepper<\/li>\n<li>1 teaspoon Kosher salt<\/li>\n<li>1 pinch allspice \/ ground pimento<\/li>\n<li>2 tablespoons vinegar (plus more for drizzling at the end if desired)<\/li>\n<\/ul>\n<h4><strong>Method<\/strong><\/h4>\n<ol>\n<li>Mince the garlic and scotch bonnet.<\/li>\n<li>In a Wok or Dutch oven over medium high heat, add oil, garlic, salt and peppers.<\/li>\n<li>Saute 2-3 minutes in the Dutch oven or until you smell the garlic or 15 seconds in a wok.<\/li>\n<li>Add shrimps to the mixture and stir constantly for 2-3 minutes.<\/li>\n<li>Add pepper, salt, pimento, and vinegar and continue to stir for another 2 minutes. Or until the shrimp is thoroughly cooked.<\/li>\n<li>Remove from heat.<\/li>\n<li>Serve warm or cold as a peel and eat snack.<\/li>\n<\/ol>\n<p>Enjoy!<\/p><\/div><\/div><p><\/p>","protected":false},"excerpt":{"rendered":"<p>Jamaican Peppered Shrimps Yield: 6 Servings Ingredients 3 lbs. shrimp, in shell 6 garlic cloves 2-3 scotch bonnet (or haba\u00f1ero) peppers 1 cup vegetable oil 1 tablespoon fresh cracked black pepper 1 teaspoon Kosher salt 1 pinch allspice \/ ground<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[888,890,889,887],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-habanero","8":"tag-jamaican-peppered-shrimps","9":"tag-jamaican-street-food","10":"tag-scotch-bonnet"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1147"}],"version-history":[{"count":2,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1147\/revisions"}],"predecessor-version":[{"id":1534,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1147\/revisions\/1534"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}