This recipe is featured in Caribbean Comfort
To season shrimp:
- 900 grams (2 pounds) shrimp, peeled and deveined
- 1 tablespoon any curry powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 2 onions, chopped
- Half a red bell pepper, thinly sliced
- Half a yellow bell pepper, thinly sliced
- Half a green bell pepper, thinly sliced
- 1 Scotch Bonnet or other hot pepper, seeded and minced
- 4 cloves garlic, minced
- 1 large tomato, cored and chopped
- 1 sprig fresh thyme
- 118 ml (½ cup) coconut milk
- 2 tablespoons Jamaican curry powder
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 tablespoon cornstarch
- 2 scallions, thinly sliced
- Cooked rice, for serving
1. To season shrimp: In a bowl, toss the shrimp with the curry powder, salt, and pepper. Set aside at room temperature while continuing with the recipe, or cover and refrigerate for up to 1 day.
2. To finish: In a large skillet over high heat, heat the oil until sizzling. Add the onions, bell peppers, and hot pepper. Sauté until onion is translucent, 2-3 minutes. Add garlic and stir for 1 minute.
3. Add chopped tomato and thyme. Reduce heat to medium-high and add coconut milk, curry powder, salt, and pepper.
4. Add shrimp, reduce heat to medium, and sauté until shrimp begin to turn pink, about 1 minute. Mix cornstarch with 1 tablespoon water, and add to pan. Stir in scallions. Simmer until shrimp are firm and curry has thickened, about 2 more minutes. Adjust salt and pepper to taste. Serve hot over cooked rice.