Jamaican Curry Shrimp

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1½ lb extra large raw shrimp (deveined and washed)
• 1½ tbsp of curry powder
• 1½ tsp of all purpose seasoning
• 3 tbsp olive oil
• 1½ tbsp curry powder
• 2 large scallion (chopped)
• 1 small onion (chopped)
• 4 garlic cloves (minced)
• ½ red bell pepper (chopped)
• ½ green bell pepper (chopped)
• 8 sprigs of thyme
• 2 tsp all purpose seasoning
• 1½ tsp paprika
• 1 tbsp tomato paste
• 1 whole scotch bonnet
• 14 oz full fat coconut milk
• pink salt and black pepper to taste

Method

1. Place the shrimp in a medium sized bowl.
2. Season with the curry powder and all purpose seasoning then set aside.
3. In a medium sized frying pan, skillet or dutch pan, on medium heat, add the olive oil and the curry powder and cook for about one minute.
4. Add the scallion, onion and garlic and cook until soft and translucent.
5. Add the green and red bell peppers and cook until soft (this should take a few minutes).
6. Add the thyme, all purpose seasoning, paprika, tomato paste, scotch bonnet and stir so the ingredients are combined.
7. Pour in the coconut milk and bring the pan to a rolling boil.
8. Reduce the heat to medium-low and allow to simmer, covered until the sauce starts to thicken up (this should take about 15 minutes).
9. Do a taste test and season with pink salt and black pepper to taste.
10. Finally stir in the raw shrimp and leave to cook until the shrimp are slightly pink in colour (this can take up to 10 minutes depending on their size).
11. Remove the scotch bonnet pepper and thyme stems.
12. Serve accordingly.