Shrimp Rundown (Jamaican Coconut Shrimp)

4 standard portions

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Ingredients

• 2 tbsp olive oil
• 2 scallion (sliced)
• ½ small onion (chopped, )
• 4 garlic cloves (minced)
• 1 tsp ginger ((2g) minced)
• 10 pimento seeds
• 1 cup mixed bell peppers ((150g) chopped)
• 6 sprigs thyme
• 1 tbsp tomato paste ((16g))
• 1 tbsp all purpose seasoning ((14g))
• 1 tsp paprika ((2g))
• 2 tsp soy(a) sauce ((12g) coconut aminos)
• 14 oz can of coconut milk ((400ml))
• ⅓ cup coconut cream ((80g)(creamed coconut/butter/manna))
• 1 whole scotch bonnet
• 1-1½ lb jumbo shrimp ((450g-680) raw, de-veined)
• black pepper and pink salt to taste

Method

1. Preheat a medium sized skillet or frying pan with olive oil on medium heat.
2. Sautee the scallion, onion, garlic and ginger until soft and translucent.
3. Add the bell pepper and continue to cook for a few minutes.
4. Add the tomato followed by the herbs and spices - thyme, all purpose seasoning, pimento berries, paprika and soy(a) sauce.
5. Stir in the coconut milk along with the coconut cream and scotch bonnet.
6. Bring the pan to a rolling boil then reduce the medium-low heat.
7. Cover the pan with a lid and allow to simmer for about 20 minutes or until the sauce begins to thicken.
8. Once thickened, proceed to fold in the shrimp and cook while stirring until they turn pink (this will take a few minutes).
9. Do a taste test and adjust for pink salt and black pepper to suit.
10. Discard the thyme stems and scotch bonnet.
11. Serve immediately.