JAMAICAN CURRY SHRIMP
This Jamaican curry shrimp is rich, flavorful and easy to make. It combines juicy shrimp with an aromatic blend of herbs and spices to produce a dish that is both delicious and filling.
Ingredients
- ½ lb Jumbo Raw Shrimp (227g)
- ¼ tsp Salt
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Ginger Powder
- ¼ tsp Allspice
- ½ tsp Curry Powder
SAUCE
- 1 tbsp Oil
- 1 tsp All Purpose Seasoning
- 2 Sprigs of Thyme
- 1 Scotch Bonnet Pepper (whole or sliced for more heat)
- ½ Red Bell Pepper
- 2 Stalks Escallions
- ½ can Coconut Milk (200ml)
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 small Potato
- ½ tbsp Curry Powder
Instructions
- Wash your shrimp, then remove the shell and devein them.
- Season your shrimp with 1/4 tsp salt, onion powder, garlic powder,1/2 tsp curry powder, ginger powder and allspice. Marinate for one hour.
- Heat your pan on medium low heat and 2 tbsp of oil and your remaining curry powder. Cook 'burn' the curry for 30 seconds.
- Add in your scallion, thyme, potato, bell pepper and all purpose seasoning. Mix well.
- Add in your coconut milk, scotch bonnet pepper, salt, and black pepper. Simmer for 10 minutes.
- Add in your shrimp, cover and cook for 2-3 minutes. Then flip and cook for another 2 minutes. Mix well to ensure that the excess seasoning on the shrimp is added in the sauce.
- Serve hot over rice.