Sun , sand and sea is a delicious recipe by its very nature . Add a plate of ackee and saltfish , a traditional Jamaican dish of the creamy , savory ackee fruit and rehydrated dried fish , and you 're well on the way to concocting paradise . A splash of rum wo n't hurt to add to the mix either . Or , for the braver souls , a generous shot of the liquor in a Red Stripe beer for a local fisherman 's drink called a `` steel bottom . '' For the rum drinker 's benefit , Jamaican side dishes can often be starch-heavy : There 's roasted or fried breadfruit , plantains , sweet potatoes and yams to accompany hearty oxtail stews , jerk-spiced meats and curry goat , with staples like the leafy green callaloo , coconut rice and field peas rounding out the mix . Island eating means seafood , and lots of it -- like the fiery pepper shrimp that Jamaican sisters Suzanne and Michelle Rousseau cook up in their new cookbook , `` Caribbean Potluck . '' `` Pepper 'swims , ' or shrimp seasoned with chili peppers , are sold by shrimp vendors on the roadside and at stoplights in various parts of the island , '' the Rousseaus write . `` Served at room temperature out of little plastic bags , they make for a tasty , quick , 'smoke out of the ears ' snack when journeying around Jamaica . '' Or , in this case , journeying to the dinner table . 8 things you might not know about Jamaica . Spicy Garlic 'Pepper ' Shrimp . ( Serves 4 to 6 ) Reprinted with permission by Kyle Books from `` Caribbean Potluck '' by Suzanne and Michelle Rousseau . 1 pound ( 16 or 20 count ) fresh shrimp , in shells with heads on . 2 tablespoons sea salt . 2 cups vegetable oil . 1 Scotch bonnet pepper , chopped with seeds . 6 cloves garlic , diced . Â¼ cup sliced scallions . 1 teaspoon sugar . 1 . Butterfly the shrimp and remove the veins but leave the shells and heads on . Place in a bowl and rub the shrimp with 1 tablespoon of the salt ; let sit for at least 30 minutes . 2 . Heat the oil in a wok or skillet over medium-high heat . In batches , add the shrimp and deep-fry for 40 to 60 seconds , then quickly remove from the oil with a slotted spoon and drain on paper towels . When all the shrimp have been deep-fried , pour the oil out of the pan , leaving just 1 tablespoon . 3 . In small batches , quickly saute the Scotch bonnet , garlic , scallions , sugar and remaining 1 tablespoon sea salt over high heat for a few seconds . Add the shrimp in batches , give it a quick toss to coat with the seasoning and remove quickly from the pan ; repeat until all the shrimp are finished . Serve immediately .
Ackee and saltfish is perhaps Jamaica 's most popular dish . There 's more to Jamaican cooking than jerk chicken . Do n't forget the rum -- or the Red Stripe beer .