Jamaican Coconut Curry Shrimp

Jamaican Curry Coconut Shrimp
400g Jumbo Shrimp
3 tbsp Green Seasoning
4 tbsp Jamaican Curry Powder
1 tsp Crushed Pimento
1 tsp All Purpose seasoning
4 Garlic Cloves chopped
1 Scotch Bonnet Pepper chopped
1 Red Bell Pepper sliced
1 Green Bell Pepper sliced
1 Yellow Bell Pepper sliced
3 Sprigs of Thyme
1 Brown Onion sliced
1 tsp Salt
1 tsp Pepper
2 tbsp Vegetable oil
400g Coconut Milk
1 tbsp Tomato paste or Ketchup
Start by boiling your rice.
Wash and devein the shrimp and place them into a large bowl. Add in a tablespoon of curry powder, the crushed pimento, all-purpose seasoning, salt and pepper, mix well, then cover the bowl and refrigerate.
Heat a large sauté pan or skillet and add in the vegetable oil. Once hot add in the sliced onion and chopped scotch bonnet stir and cook until the onions are soft. Next, add the pepper and garlic and cook for 5 minutes then add in the remaining curry powder, stir well and add a little water to stop the curry powder from burning while mixing. Once the curry powder has combined with the peppers add in the coconut nut milk reduce the heat and allow to simmer and thicken. You may have to add a little water if the sauce thickens too much. When the sauce is to the consistency you need to add in the prawns stir for 2 minutes and then turn off the heat and allow the prawns to cook in the residual heat.
Plate up, serve with white rice and garnish with slices of chilli and coriander, lick you’re lips and enjoy😋😋
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