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Pickapeppa Shrimp or 1 More Use for Pickapeppa Sauce

Pickapeppa Shrimp. If you have a bottle in your fridge this is the easiest and most delicious way to use it! Makes one fast dinner! #shrimp #pickapeppa sauce #seafood www.thisishowicook.com

 During my informative years to the best of my knowledge, Kankakee, Illinois did not have bottles of Pickapeppa sauce available at the grocery. They certainly didn’t at Weiner’s Superette. Kankakee did not have parties where Pickapeppa sauce was dripped over blocks of cream cheese and served with crackers. The refrigerators in Kankakee did not contain bottles of Pickapeppa sauce lurking in their innermost recesses. I venture a guess that the closest thing that Kankakee had to a pepper sauce was Tabasco, and that is about as close as it got.

They had Lipton’s French onion soup mix, available to blend with sour cream to create your own dip. They had plastic tubs of beer cheese. And they had little weenies one could dip in bbq sauce. They had Ruffles with ridges. They did not have salsa and chips. They had cheese balls and meat balls and ham balls. But they did not have Pickapeppa sauce.
It was just a few posts ago that we ventured into the wilds of Jamaica and now we are going back, oh so quickly. It is not from Jamaica that I received my first bottle of Pickapeppa sauce. I believe the first bottle I received came from my mother in law who shared with me the Southern hostess’s secret of pouring Pickapeppa sauce over cream cheese to create an appetizer. This wasn’t really a secret to me as I never knew the stuff existed. Being sworn into the sorority involved knowing this little tip. Have guests surprising you? Get out the bottle. Nothing in the house? Well, everyone has a bottle of this in the fridge. And everyone has crackers, even if they are stale!
So after pulling out all of my dibs and dabs of stuff to find the hot sauce required to make patties, I discovered the Pickapeppa sauce calling out to me. Use me. Use ME! I’m dying. I’m DYING! Even though Pickapeppa sauce never dies. It lurks. I told you that already. So to make a long story short…
I found this recipe in my Jamaica book, mon. It is quick and simple and uses a lot of Pickapeppa sauce. Some nights we all need something simple and this will do ya! 
Now a bit of trivia. Pickapeppa sauce was invented by a 16 year old boy in Jamaica in 1921. He created Pickapeppa sauce in his mom’s kitchen. If you’ve never had it, Pickapeppa sauce is a sweetish, thick tomato sauce containing onions, vinegar, mangoes, raisins, tamarinds and pepper. The famous parrot logo was designed by a relative. It is aged one year in oak casks and is sold in 41 countries around the world. I just never found it in Kankakee, Illinois. Go figure.
My point is this; when you are out of cream cheese to make the above appetizer, you can surprise your guests with this. I served the shrimp over rice flavored with thyme and coconut for our dinner, but they would also be great speared with toothpicks and shoveled into your pie hole!
Pickapeppa Shrimp. If you have a bottle in your fridge this is the easiest and most delicious way to use it! Makes one fast dinner! #shrimp #pickapeppa sauce #seafood www.thisishowicook.com
Pickapeppa Shrimp
From: Travelling Jamaica
Time to Make: About 10 minutes and 2 hours to marinate plus 10 minutes baking
Serves: 2-4 depending if this is an appetizer or entree
Ingredients:
1 lb large to jumbo shrimp (I shelled and deveined them but it isn’t necessary.)
1/4 c olive oil
3 large garlic cloves, thinly sliced
1/2 T coarsely ground black pepper
1/2 t coarse salt
3/4 t dried rosemary
1/2 bottle Pickapeppa Sauce
Juice of 1 lemon
1/4 c room temperature beer, Red Stripe to be authentic!
2 T butter
Directions:
Place shrimp in a 9×12 ovenproof glass dish. Mix olive oil, garlic, pepper, salt and rosemary with Pickapeppa sauce and lemon juice. Marinate shrimp for abut 2 hours at room temperature. 
Preheat oven to 350. Pour beer over shrimp in dish. Dot with about 2 T of butter. Bake for 10 minutes, turning them if necessary. You can use the sauce over rice or sop it up with bread. You know you want too!
Other Great Shrimp Dishes:

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35 Comments

  • Reply
    adam j. holland
    March 10, 2015 at 3:08 am

    Wonderful recipe! I still remember my first taste of Pickapeppa — on The Strand at Galveston Island (TX) in the Lone Star Steakhouse. I was 13 and our Boy Scout troop was there for … spring break. I've had a bottle nearby ever since.

    • Reply
      Abbe Odenwalder
      March 10, 2015 at 3:10 am

      Thanks Adam! My hubby grew up in Dickinson so I used to love visiting Galveston! Hope it's not the same bottle!

  • Reply
    Kitchen Riffs
    March 10, 2015 at 3:33 am

    I haven't had Pickapeppa Sauce in … well, it seems like forever! Of course now you have me craving it. And shrimp. But mainly Pickapeppa Sauce. 😉 Fun post — thanks.

    • Reply
      Abbe Odenwalder
      March 10, 2015 at 7:39 pm

      It does create a memory, doesn't it? Thanks, John!

  • Reply
    Angie Schneider
    March 10, 2015 at 3:44 am

    I don't think I have ever tasted pickapeppa…the shrimp surely look very flavoursome and delicious, Abbe.

    • Reply
      Abbe Odenwalder
      March 10, 2015 at 7:40 pm

      It is unique. Not very spicy, kind of sweet and tart and totally good! Thanks, Angie!

  • Reply
    Two Healthy Kitchens
    March 10, 2015 at 1:00 pm

    Oh, Abbe! Your posts are always so fun, with great backstories behind every recipe! But I gotta tell ya – I've been seriously missing out! I have never had Pickapeppa Sauce! Gah! How can this be?!?!? I'm honestly writing it on my grocery list for today, to see if I can find it at my local store! This shrimp looks fantastic … clearly I need both Pickapeppa Sauce AND this shrimp in my life! 😀 ~Shelley

    • Reply
      Abbe Odenwalder
      March 10, 2015 at 7:41 pm

      thanks Shelley! And thanks for the fish post! You must try it. Goes great on chicken and meat. And of course, cream cheese!

  • Reply
    Sippity Sup
    March 10, 2015 at 3:32 pm

    Kankakee, Illinois? Do you by chance know Tom Nelson? He's 52 and lives in CA now, but he grew up there and still visits regularly. GREG

    • Reply
      Abbe Odenwalder
      March 10, 2015 at 7:43 pm

      I wish I could say I did, but he would have been more my brother's age. I'm a tad bit older! I miss visiting, but there is no one there that I have kept in touch with, except for one relative. Kind of sad.

  • Reply
    Tricia Buice
    March 10, 2015 at 4:21 pm

    I would want to be authentic with a recipe like this! I've never had this sauce but will be looking for it at our local Wegmans this weekend! Cream cheese, crackers, hot sauce or shrimp … I don't care because I like how you cook!

    • Reply
      Abbe Odenwalder
      March 10, 2015 at 8:08 pm

      It is a good sauce! Not a hot sauce. More like a Worcestershire, but thick and sweetish and tangy. Rich tasting. I had no idea that it was a hidden ingredient! And I love that comment, Tricia! Very clever!

  • Reply
    Biz
    March 10, 2015 at 4:34 pm

    Yep, this is going on my menu next week – I think my store sells that hot sauce too! I am not too concerned that I have about two dozen other hot sauces at my house right now – what's one more?!

    Hope you are doing well! Hugs!

  • Reply
    dedy oktavianus
    March 10, 2015 at 5:41 pm

    simply damn delicious tangy shrimp recipe!!!
    Dedy@Dentist Chef

    • Reply
      Abbe Odenwalder
      March 11, 2015 at 3:45 am

      Very good. And tangy is a good word to describe it. Thanks Dedy!

  • Reply
    Liz Berg
    March 10, 2015 at 7:26 pm

    They did not have this in Ames, Iowa, either, but I will add a bottle to my pantry ASAP. I'll have to make a milder version for Bill, but I'd like yours as is—and over coconut rice!

    • Reply
      Abbe Odenwalder
      March 11, 2015 at 3:47 am

      No, I bet they didn't have this in Ames, Iowa! This is mild though, Liz. Really a great use of pepper for those who don't like heat!

  • Reply
    Abbe Odenwalder
    March 10, 2015 at 8:10 pm

    Oh Biz! Still have that island feeling, huh? This isn't a spicy sauce, IMO. But is is good and you will like it. If you want more of a sauce, after the shrimp are cooked, take them out and simmer the sauce down in a pot on the stove to make it good and thick. Hugs, back!

  • Reply
    Karen Harris
    March 10, 2015 at 9:33 pm

    Well like lots of others here I have never tasted Pickapeppa, but I am totally curious now. this looks so delicious. Such pretty photos Abby.

    • Reply
      Abbe Odenwalder
      March 11, 2015 at 3:48 am

      Try it! This is for one of those what to do with nothing posts! Really. Cream cheese and pickapeppa rocks!

  • Reply
    Sue/the view from great island
    March 10, 2015 at 10:13 pm

    I LIVE for hot sauce, I have to have at least two bottles in the fridge at all times, this looks insanely good!!!

    • Reply
      Abbe Odenwalder
      March 11, 2015 at 3:48 am

      Oh man. Somewhere I gave you guys the idea that this was spicy. I really don't think it is. But you try it and tell me! Thanks, Sue!

  • Reply
    Cheri Savory Spoon
    March 10, 2015 at 10:23 pm

    Hi Abbe, I never heard of Pickapeppa sauce either, but it sounds delicious, love the way your shrimp dish looks.

    • Reply
      Abbe Odenwalder
      March 11, 2015 at 3:49 am

      Cheri, this dish was a good find. Easy and simple and good. Thanks!

  • Reply
    yummychunklet
    March 11, 2015 at 2:33 am

    Great looking shrimp and interesting sounding sauce!

  • Reply
    Zoe
    March 11, 2015 at 2:35 am

    Hi Abbe,

    I love to try this sauce if I see it. Looks very yummy with shrimps!

    Zoe

    • Reply
      Abbe Odenwalder
      March 11, 2015 at 3:50 am

      I bet you can find this Zoe. And I do believe you will like it!

  • Reply
    Juliana
    March 11, 2015 at 2:53 am

    Wow Abbe, these shrimps look so good..packed with flavor…although I have never heard of this sauce…it sure sound amazing!
    Thanks for introducing me to a new sauce…have a great week 🙂

    • Reply
      Abbe Odenwalder
      March 11, 2015 at 3:51 am

      I'm glad I wasn't the only one that didn't know what this sauce was.It is unique and good. Thanks, Juliana!

  • Reply
    SavoringTime in the Kitchen
    March 11, 2015 at 5:18 pm

    You grew up just a 100 miles south! I grew up in Racine, Wisconsin and there was nothing as exotic as this ever on our table or found in a grocery store either – not that my mother would have used it anyway. Now, bring on the spice! This sounds great, Abbe! I'll have to see if I can find Pickapeppa here.

  • Reply
    Rebecca Subbiah
    March 11, 2015 at 7:31 pm

    looks great love Jamaican food and its great that we can now get foods from around the world

  • Reply
    Daniela Grimburg
    March 11, 2015 at 8:02 pm

    After reading your backstage story of Pickapeppa sauce and being myself a Pickapeppa virgin, I must try it once in a lifetime. And combined with shrimps, even better.
    You made me so curious, Abbe.
    It's definitely on my bucket list. Cheers.

  • Reply
    Lea Ann (Cooking On The Ranch)
    March 15, 2015 at 8:57 pm

    Get out! I was holding my bottle of pickapeppa the other day and said to myself, "put it on shrimp". But I've not done so yet and voila, here you are. I'm a big fan and always keep a bottle in the fridge. Thanks for this recipe.

  • Reply
    Nippon Nin
    March 31, 2015 at 7:32 pm

    Very nice photos! I have never seen pickapeppa but sounds great!

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