Jamaican Curry Shrimp

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1/2 Bell/ green bell pepper, red
  • 2 Garlic cloves, large
  • 2 Green onions
  • 1 Onion, medium
  • 1 Scotch bonnet pepper
  • 1 tsp Thyme, fresh

• Canned Goods

  • 1 cup Coconut milk
  • 1 tsp Tomato paste

• Baking & Spices

  • 1/2 tbsp Curry powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil or canola oil, virgin

• Other

  • 2 cups Broth or more or less

Found on africanbites.com

Description

Ingredients

• 1- 1½ lb. extra large shrimp, peeled and deveined
• 2-tablespoons virgin olive oil or canola oil
• 1 teaspoons fresh minced thyme
• 2 large garlic cloves, minced
• 1 medium onion chopped
• 2 green onions chopped
• ½ -1 Tablespoon curry powder
• 1 teaspoon tomato paste
• 1-cup coconut milk
• ½ red bell/ green bell pepper diced
• 2 cups broth or more or less
• 1 scotch bonnet pepper(optional)
• Salt and pepper to taste

Directions

• Heat oil over medium heat in a heavy bottomed Dutch.
• Add onions, garlic, thyme, curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add at this time.
• Add tomato paste, green onions , followed by coconut milk, and broth. Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, and bell pepper. Cook for another 3-5 minutes.
• Adjust for salt / pepper and thickness. Serve with Jamaican rice and corn pigeon rice and/or vegetables