Pickapeppa Sauce is proably in your fridge, and if not it should be. Whether serving it over cream cheese, or making this simple Jamaican shrimp recipe, you will always have a great recipe that is a crowd pleaser!
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 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, this 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 these Pickappepa shrimp would also be great speared with toothpicks and shoveled into your pie hole!
Recipe
Pickapeppa Shrimp or 1 More Use for Pickapeppa Sauce
- Prep Time: 10 Minutes*
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Cuisine: Jamaican
Description
This super simple, super tasty shrimp with Pickapeppa sauce coud be dinner tonight. You will love it!
Ingredients
1 lb large to jumbo shrimp (I shelled and deveined them but it isn't necessary.)
¼ c olive oil
3 large garlic cloves, thinly sliced
½ T coarsely ground black pepper
½ t coarse salt
¾ t dried rosemary
½ bottle Pickapeppa Sauce
Juice of 1 lemon
¼ c room temperature beer, Red Stripe to be authentic!
2 T butter
Instructions
Place shrimp in a 9x12 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!
Notes
*Does not include time to marinate.
Mike says
The red hot pickapeppa sauce is the best. It's generally very hard to find in stock.
Abbe says
Thanks for the tip Mike. I will have to look for it-but I don't think I've seen it-like you said!
Nippon Nin says
Very nice photos! I have never seen pickapeppa but sounds great!
Lea Ann (Cooking On The Ranch) says
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.
Daniela Grimburg says
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.
Rebecca Subbiah says
looks great love Jamaican food and its great that we can now get foods from around the world
SavoringTime in the Kitchen says
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.
Juliana says
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 🙂
Abbe Odenwalder says
I'm glad I wasn't the only one that didn't know what this sauce was.It is unique and good. Thanks, Juliana!
Zoe says
Hi Abbe,
I love to try this sauce if I see it. Looks very yummy with shrimps!
Zoe
Abbe Odenwalder says
I bet you can find this Zoe. And I do believe you will like it!
yummychunklet says
Great looking shrimp and interesting sounding sauce!
Abbe Odenwalder says
Thanks Yummy!
Cheri Savory Spoon says
Hi Abbe, I never heard of Pickapeppa sauce either, but it sounds delicious, love the way your shrimp dish looks.
Abbe Odenwalder says
Cheri, this dish was a good find. Easy and simple and good. Thanks!
Sue/the view from great island says
I LIVE for hot sauce, I have to have at least two bottles in the fridge at all times, this looks insanely good!!!
Abbe Odenwalder says
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!
Karen Harris says
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.
Abbe Odenwalder says
Try it! This is for one of those what to do with nothing posts! Really. Cream cheese and pickapeppa rocks!
Abbe Odenwalder says
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!
Liz Berg says
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!
Abbe Odenwalder says
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!
dedy oktavianus says
simply damn delicious tangy shrimp recipe!!!
Dedy@Dentist Chef
Abbe Odenwalder says
Very good. And tangy is a good word to describe it. Thanks Dedy!
Biz says
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!
Tricia Buice says
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!
Abbe Odenwalder says
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!
Sippity Sup says
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
Abbe Odenwalder says
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.
Two Healthy Kitchens says
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
Abbe Odenwalder says
thanks Shelley! And thanks for the fish post! You must try it. Goes great on chicken and meat. And of course, cream cheese!
Angie Schneider says
I don't think I have ever tasted pickapeppa...the shrimp surely look very flavoursome and delicious, Abbe.
Abbe Odenwalder says
It is unique. Not very spicy, kind of sweet and tart and totally good! Thanks, Angie!
Kitchen Riffs says
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.
Abbe Odenwalder says
It does create a memory, doesn't it? Thanks, John!
adam j. holland says
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.
Abbe Odenwalder says
Thanks Adam! My hubby grew up in Dickinson so I used to love visiting Galveston! Hope it's not the same bottle!