PEPPERED SNAIL

INGREDIENTS

 Shelled jumbo snails

2 large Onions

2 Scotch bonnet peppers (you may use less depending on your spice tolerance)

1 Small bell pepper

3 Limes (may substitute with 2 lemons)

2 tablespoons of Shrimp powder

1 teaspoon of Seafood bouillon powder

1 Bay leaf

A quarter cup of Oil

HOW TO WASH SNAILS 

Washing snails needn’t be intimidating once you can overlook the gooeyness and get hands on and personal! Lol. Actually they are very easy to wash once you let them sit in a mixture of lemon juice and hot water and then rub afterward with the lemon itself to remove the slime. You can also replace the lemon juice mixture with vinegar and hot water and after having it sit for about 10 minutes scrub with a clean sponge.

The same washing method applies to frozen snails purchased from the supermarket.

INSTRUCTIONS

Boil the snails with sliced onions, scotch bonnet peppers, salt and bouillon in water with 1 teaspoon of bouillon, 1 teaspoon of salt, and 1 bay leaf on low heat for 30 minutes.

Saute another sliced onion, scotch bonnet, and bell pepper in oil on medium heat until the onions turn translucent.

 Add in the snails, and continue to saute for another 15 minutes. Taste, and adjust seasoning if necessary.

Serve the peppered snails hot! With a side of extra chili and onions if desired.