Jamaican Curry Shrimp
Jamaican Curry Shrimp
As far as I'm concerned, the combination of curry powder and coconut milk couldn't be more addicting, and this recipe is nothing short of that. It's pretty straight forward. When choosing shrimp, i recommend using shrimp no smaller than 26-30. If you want to use smaller shrimp, throw them in the last 3 minutes instead of 5. If you don't the shrimp will be overcooked and tough.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp vegetable or canola oil
- 1 tsp thyme
- 4 garlic cloves minced
- 1/2 medium white onion diced
- 2 green onion chopped
- 1/2 red bell pepper diced
- 1 habanero pepper
- 1 tbsp Jamaican curry powder
- 1 tbsp tomato paste
- 1 cup coconut milk
- 1 cup chicken stock
- salt and pepper to taste
Instructions
- Heat cooking oil in a large sauce pan over medium high heat. Saute the onions, garlic, thyme, green onion, habanero, and curry powder for 3 minutes.
- Stir in the coconut milk and chicken stock. Simmer for 10 minutes.
- Once the curry has thickened, stir in the shrimp and bell peppers. Cook for another 5 minutes. Adjust salt and pepper to taste.
- Serve with pigeon peas and rice.
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