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Ingredients
2 cups distilled white vinegar
1 Scotch bonnet chili, seeded
1 clove garlic, minced
1 small onion, sliced
4 allspice berries, crushed
Salt and freshly ground black pepper to taste
1 pound cooked medium-size shrimp, peeled and deveined
Nutritional analysis per serving
2 grams carbs; 122 milligrams cholesterol; 86 calories; 394 milligrams sodium; 15 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small nonreactive saucepan, prepare a marinade, using all the ingredients except the shrimp. Heat the marinade over a medium flame until it boils.
- Step 2
Place the cleaned shrimp in a crock. Pour the boiling marinade over the shrimp. Cover the crock and store it in the refrigerator for at least 12 hours before serving. Serve chilled.
The author has substituted shrimp for the river crayfish that are traditionally used for janga but may not be readily available.
Private Notes