Jamaican Curry Shrimp

Ingredients

1 lb Raw Shrimp, peeled and deveined
2 tsp Jamaican Curry Powder
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 Jamaican Curry Powder
1/2 medium Green Bell Pepper, finely diced or julienned
1/2 medium Red Bell Pepper, finely diced or julienned
1 small Onion, finely diced or julienned
1 stalk Green Onion, finely sliced
3-4 cloves Garlic, minced
1-2 sprigs Fresh Thyme or 1/2 tsp dried Thyme
1 Scotch Bonnet Pepper, or 1 tsp of Hot Pepper Sauce * see note below
1 14 ounce Can Coconut Milk
1/2 tsp Salt, or more or less to taste
1/2 tsp Black Pepper
1 tbsp Ketchup, optional

To Thicken Sauce:
3 tsp Cornstarch
3 tsp Cold Water

Cooked white rice for serving (optional)

Directions

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. It’s not really burning, just heat to release flavors.

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 until combined, then add 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!

I like serving mine over the cooked rice.

* You can also use a milder pepper if you don’t want a lot of heat.