Caribbean: Jamaica: Jamaican Curry Shrimp

INGREDIENTS:

1 lb Raw Shrimp peeled and deveined

2 tsp Curry Powder Betapac or Montego Brand Curry recommended

1/2 tsp Garlic Powder

1/2 tsp Salt more or less to taste

1/2 tsp Black Pepper

Jamaican Curry Shrimp:

1 tbsp Olive Oil

1 tbsp Butter

1 tbsp Curry Powder Betapac or Montego brand Curry recommended

1/2 Green Bell Pepper medium, julienned

1/2 Red Bell Pepper medium, julienned

1 Onion small, julienned or 2 Stalks Escallion (Green Onion), crushed

3-4 Cloves Garlic minced

1-2 Sprigs Fresh Thyme

1 Scotch Bonnet Pepper or 1 tsp of Hot Pepper Sauce

1 400ml Can Coconut Milk

2 tbsp Ketchup

1 tsp Paprika

1/2 tsp Salt or more or less to taste

1/2 tsp Black Pepper

To Thicken Sauce:

3 tsp Cornstarch

3 tsp Cold Water

 

INSTRUCTIONS:

Season shrimp with garlic powder, curry powder, black pepper, salt and set aside.

 

In a large saucepan, heat olive oil and butter over medium high heat and “burn”, or cook the curry (1 tbsp) for about 2 minutes – see notes section. Add the julienned bell peppers and onion, and the minced garlic to the saucepan. Saute until the veggies have softened slightly; then add sprig(s) of fresh thyme and scotch bonnet pepper or hot pepper sauce.

 

Stir in coconut milk and ketchup until combined. Then add paprika, salt and black pepper, stirring occasionally for approx. 5 minutes. Add shrimp to the saucepan and cook until they begin to turn pink.

 

Combine the cornstarch and cold water in a small bowl until dissolved and stir it into the sauce if needed to thicken. Continue to let simmer while stirring occasionally, until the sauce begins to thicken. Add more salt/pepper as desired and remove the scotch bonnet pepper. Once the sauce has thickened to your liking, remove from the stove, serve while hot and enjoy!