Recipes from a Sun-Drenched Island: My Jamaican Table by Andre Fowles : TRAVEL/FOOD

“No trip to “country—which to a local means pretty much anywhere outside Kingston—is complete without stopping to buy pepper shrimp,” writes Andre Fowles in his debut cookbook, My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island (Artisan Books 2026) about his recipe for Pepper Shrimp or as they’re known on the island “Peppa swims, a fiery favorite roadside delicacy that first appeared in an area called Middle Quarters on Jamaica’s south coast in the 1960s.

Fowles, a native of Kingston, Jamaica, award-winning chef and a three-time Food Network “Chopped” Champion, says that these small freshwater crayfish are boiled in a briny, spicy broth loaded with Scotch bonnet peppers, allspice, and sometimes garlic and other spices, resulting in a vibrant bright-red dish that packs a punch in both flavor and heat.

“The simplicity of the preparation allows the natural sweetness of the shrimp to shine through the bold, aromatic spices. Though shrimp is in the recipe’s name, the spicy bouillon is the star, and getting it right is like learning to fish—it will serve you well for a lifetime. Pile these on a platter with a bowl for shells (and lots of Wet-Naps on hand) and dig in.”

He learned to cook first with his mother, rising early with her to make breakfast foods to sell on the streets in Jamaica and then in the kitchen with Mamma Cherry, his beloved grandmother who took over the family when in his mom left the island to work in England to make money to support the family.

A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater.

Fowles has cooked for a long list of celebrities such as rock legend Bruce Springsteen and his family, where he worked as their chef for five years. He is also an international restaurant consultant and culinary ambassador for the Rockhouse Foundation.

“When Andre cooks, there’s joy in it—joy in the spices, in the sizzle of the pan, in the balance of the heat and sweetness,” writes Springsteen in the Foreword to My Jamaican Table. “And what I love most is that his food is made for sharing. I think that’s why we hit it off so well. We both believe in bringing people together, whether it’s around a table or a stage.”

Springsteen also lauds Fowles, who helps raise money to build all-expense-paid schools for children with special needs in Jamaica, spirit, dedication, and passion.

“I’ve been around plenty of talented people in my lifetime, but what sets Andre apart are his humility and his love for what he does,” he continues. “You’d never guess he’s a three-time Chopped champion because he’s so down-to-earth. Andre brings this same grounded spirit to all of his efforts…”

Follow Fowles on Instagram @cheffowles.

PEPPER SHRIMP

Serves 4 to 6

2 pounds (900 g) head-on large shrimp, deveined but with shells left on
4 garlic cloves, minced
4 scallions, thinly sliced
Leaves from 2 thyme sprigs
1 to 3 Scotch bonnet peppers (see Notes), minced
1 tablespoon vegetable oil or other neutral oil
1 tablespoon ground annatto (optional; see Notes)
1 tablespoon kosher salt, plus more to taste
2 teaspoons Old Bay seasoning (see Notes)
1 teaspoon freshly ground black pepper
¼ teaspoon ground allspice
½ cup (125 ml) distilled white vinegar
2 teaspoons sugar

Pat the shrimp dry with paper towels and place them in a large bowl. Add the garlic, scallions, thyme, Scotch bonnets, vegetable oil, annatto (if using), salt, Old Bay, black pepper, and allspice to the bowl and mix to coat the shrimp with the seasonings. Marinate in the fridge for 30 to 60 minutes.

Using gloves or a slotted spoon, transfer the shrimp to another bowl, leaving the vegetables and spices. Scrape the remaining mari¬nade into a large saucepan and add 1 cup (250 ml) water. Bring to a simmer over medium heat, stirring occasionally, and cook until the sauce has reduced slightly and is fragrant, 8 to 10 minutes.

Add ¼ cup (60 ml) of the vinegar and the shrimp, cover the pan, increase the heat to high, and cook until the shrimp are opaque and fully cooked through, 4 to 7 minutes, stirring halfway through.

In a small bowl, stir together the remaining ¼ cup (60 ml) vinegar and the sugar, then pour the mixture over the shrimp and toss to coat fully. Season with more salt, if desired.

Transfer the shrimp to a serving plate and let cool slightly. Serve warm or at room temperature, along with bowls for the shells once they’re peeled.

Store leftover shrimp with a little of the broth in an airtight container in the fridge for up to 3 days. You can serve leftover pepper shrimp cold or at room temperature.

NOTES

• Make sure to wear gloves while handling the peppers—they’re hot!

• Swap the fresh Scotch bonnet peppers for 1 to 2 tablespoons Scotch Bonnet Sauce (page 310) or fresh habanero peppers. Adjust the spice levels to your taste.

• The ground annatto gives pepper shrimp their signature red color, but you can omit it if you can’t find it.

• You can substitute your favorite all-purpose fish seasoning for the Old Bay.

• Save a little of the broth to keep leftovers in and toss the rest—it’s too spicy to eat on its own.