Jamaican Shrimp and Cabbage

4 standard portions

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Ingredients

• 1 lb of raw shrimp (deveined (455g))
• 2 tbsp of seafood seasoning (see post for the recipe link)
• ½ scotch bonnet pepper (optional or use the amount you want for spiciness)
• 2 tbsp dairy free butter
• 1 small onion (chopped)
• 2 scallion (chopped)
• 4 garlic cloves (minced)
• 1 small cabbage (or ½ of a large, chopped)
• 3 bell peppers (sliced and halved)
• 1 cho cho (christophine) (chopped)
• 1 large carrot (julienned)
• 2 tsp seafood seasoning (see post for recipe link)
• ⅓ cup warm water
• black pepper and pink salt to taste
• loose/dried thyme for garnish

Method

1. Place the shrimp in a medium sized bowl and apply the 2tbsp of seafood seasoning, coating the shrimp evenly.
2. On medium heat, melt the dairy free butter in a skillet, add the raw shrimp along with the chopped scotch bonnet (if using) and cook until the shrimp turn pink. As soon as the shrimp change colour remove them from the pan immediately (DO NOT OVER COOK) and set aside.
3. Return the skillet to the stove and saute the onion, scallion and garlic until soft and translucent.
4. Add the cabbage, bell peppers, cho cho, carrots and seafood seasoning and combine all the vegetables.
5. Pour your warm water into the skillet, cover with a lid and steam for 15 minutes. Check throughout the given time to see if any more water is needed, if so add a splash.
6. After 15 minutes place the shrimp on top of the cabbage (do not stir) cover with the lid and allow the shrimp to heat through so the entire dish is heated for a few minutes.
7. Do a taste test and add black pepper and pink salt to taste.
8. Garnish with thyme and serve accordingly