Jamaican Curry Shrimp
from https://thatgirlcookshealthy.com/

Learn how to make this Jamaican Curry Shrimp recipe with coconut milk from scratch. The perfect island style seafood dish that is full of bold flavours, tasty, delicious and so easy to make, any day of the week.

To season the shrimp
1 1/2 lb extra large raw shrimp (devained and washed) (680g)
1 1/2 tablespoon of Jamaican Curry Powder (9g)
1 1/2 teaspoon of All Purpose Seasoning (7g)

To make the curry sauce
2 tablespoon olive oil (28g)
1 1/2 tablespoon Jamaican Curry Powder (9g)
2 large scallion chopped
1 small onion chopped
4 garlic cloves minced
1/2 red bell pepper chopped
1/2 green bell pepper chopped
8 sprigs of thyme tied together
2 teaspoon All Purpose Seasoning (10g)
1 1/2 teaspoon paprika (3g)
1 tablespoon tomato paste (16g)
1 whole scotch bonnet
14 oz full fat coconut milk (400ml)
pink salt and black pepper to taste

To season the shrimp
Defrost the shrimp, if necessary, before seasoning. Place the shrimp in a medium sized bowl. Season with the curry powder and all purpose seasoning then set aside.

To cook the sauce and the shrimp
In a medium sized frying pan, skillet or dutch pan, on medium heat, add the olive oil and the curry powder and cook for about one minute.

Add the scallion, onion and garlic and cook until soft and translucent.

Add the green and red bell peppers and cook until soft (this should take a few minutes).

Add the thyme, all purpose seasoning, paprika, tomato paste, scotch bonnet and stir so the ingredients are combined.

Pour in the coconut milk and bring the pan to a rolling boil.
Reduce the heat to medium-low and allow to simmer, covered until the sauce starts to thicken up (this should take about 15 minutes).

Do a taste test and season with pink salt and black pepper to taste.

Finally stir in the raw shrimp and leave to cook until the shrimp are slightly pink in colour (this can take up to 10 minutes depending on their size). Note: Only add the shrimp when you are ready to eat the actual meal, don't repeatedly re-heat the shrimp as the texture might become rubbery.

Remove the scotch bonnet pepper and thyme stems.

Serve accordingly. Note: Does not freeze well.

Servings: 4 people