UBS In Person Cooking Class: Jamaican Pepper Shrimp, Mango & Lime

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Jamaican Pepper Shrimp

Jillian Atkinson; Serves 4

3 Scotch bonnet chile peppers (about 3/4 ounce; 20 g)

1 pound (455 g) large shell-on shrimp, preferably head-on, rinsed

Half of 1 medium (8-ounce; 225 g) red bell pepper, stemmed, seeded, and finely diced

Half of 1 medium (8-ounce; 225 g) yellow onion, finely diced

4 sprigs fresh thyme

3 medium garlic cloves, minced

1 tablespoon (15 ml) annatto oil or neutral oil such as vegetable oil

1 1/2 teaspoons (6 g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight, plus more if needed

1 1/2 teaspoons (6 g) annatto (achiote) powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 cups (355 ml) water

6 allspice berries

2 tablespoons (30 ml) distilled white vinegar

1. Wearing latex gloves, prepare Scotch bonnet peppers; preparation will depend on your heat tolerance. For very spicy heat, stem and chop or slice peppers, keeping seeds and white pith; for medium heat, stem and seed peppers, then chop or slice; for mild heat, leave peppers whole, including stems.

2. In a medium bowl, add shrimp with Scotch bonnets, bell pepper, onion, thyme, garlic, annatto oil (or neutral oil), salt, annatto powder, garlic powder, and onion powder. Stir to combine well. Cover with plastic and refrigerate at least 30 minutes and up to overnight.

3. Using a gloved hand, scrape chiles, vegetables, and herbs off shrimp and set shrimp aside in a clean bowl. Add water to vegetable marinade, then pour mixture into a stainless-steel skillet large enough to hold shrimp in a single layer.

4. Bring to a simmer over medium heat, add allspice berries, then cover and cook at a simmer for 15 minutes. Add vinegar, turn heat to medium-low, and add shrimp to the skillet in a single layer. Cover and cook for 2 minutes.

6. Turn off heat, uncover, and stir until shrimp are just cooked through and no longer translucent, about 2 minutes longer. Season with additional salt, if desired. Transfer shrimp to a serving plate and let cool slightly. Discard cooking liquid and vegetables. Serve shrimp warm or at room temperature, peeling them at the table.

Jamaican Mango Salsa

Angela Fay

2 mangos, diced

1 small red onion, small dice

1 bunch cilantro, chopped

1 – 2 limes

Salt, to taste

Hot Sauce, optional

1. Combine mango, onions, and cilantro. Add juice from 1 lime and season with salt and hot sauce. Taste and adjust acidity and seasoning as desired.