You know what I mean ?
You know , 5 to 6 months .
That's good .
So I'm gonna set this to the side .
I've already died down my onions .
Now , I wanna go ahead and do my bell peppers , right ?
Because this is gonna be key .
But don't forget we left a lot of fine and inside of the uh inside of our pot , we're gonna pick all of that up with this , right ?
So let me get this dice down and then we go from there .
So look when I tell you it's key to like how you slice these ?
Look , we're not gonna dice them .
I'm gonna just go ahead and just , you know , sort of do them like this then if they're too big , I'll clean them up .
But right now I gotta admit to you guys listen , if you ever smelled jerk seasoning , you know what I mean ?
You know how you can smell a little bit of that sweetness .
All of that is good .
I can smell it all then I smell these fresh , you know bell peppers .
Oh my goodness .
Ok , so look , I've already chopped it down but I wanna show you guys because I want all my peppers to go at the same time .
Look this right here is a habanero , right ?
You normally would make this probably with uh a scotch bonnet but I don't know how easy it is to find a scotch bonnet , you know , everywhere doesn't have it , especially at my little local store .
But they got these , these were make for a great substitution .
I'm gonna go ahead and see DC these and then I'm gonna go ahead and chop them down .
So I want you guys to look , I went ahead and put a medium flame under here .
You see all of that inside of there .
That's all that I find that's that , you know , infused olive oil and pick up that jerk seasoning .
Now , what I'm gonna do is I'm gonna give it just a little , little bit more .
Yeah , but like that .
And don't forget we got shrimp .
I'm gonna go ahead and get your shrimp out the way .
So now I'm gonna go ahead and drop these in .
But I'm gonna do something a little different with these .
That's nice and hot , right ?
Look at the color .
See , I was picking up everything over .
I'm running around the edge of it and these hicks clad pots and pans .
Listen , it's non stick .
So you really don't get to find that you're used to , but it's in there folks .
Now I'm gonna take my hand and I'm gonna do it like this .
Um , because we did say we wanted to be a little jerky , right ?
So as they start to cook , you know what I mean ?
I , I want them to stay down on the bottom .
So they can get some heat , you know , when they cooking , you can tell by the tail and then what , what do they do ?
Let me know down in the comment section below when shrimp start to cook , what do they do ?
I gotta tell y'all anyway .
Look , they start to curl up .
So I just get them right .
Pick up all of that .
The seasoning and man , it smells incredible and we don't wanna overcook them , right .
So this process only takes us about .
These are some big shrimps .
I'm gonna say a little bit maybe close to four minutes at the heat that I have it at right now .
So I don't want to use the curl all nice and tight , right ?
We don't want that because listen , we're gonna put it in the , in the rep , you know , with the rep , right ?
So now I'm just gonna go ahead and get everything in here .
Look at this right here .
Now , I'm gonna come back with my garlic infused olive oil again .