Curry Shrimp

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Jamaican Curry Shrimp

Ingredients:

• 1 lb (450g) raw shrimp, peeled and deveined

• 2 tbsp Jamaican curry powder (e.g., Betapac or Chief brand)

• 1/2 tsp ground allspice (or 4-5 whole pimento seeds)

• 1 small onion, sliced

• 1/2 red bell pepper, sliced

• 1/2 green bell pepper, sliced

• 1 medium carrot, julienned or thinly sliced

• 2 cloves garlic, minced

• 1 scotch bonnet pepper (optional, chopped, for heat)

• 2 scallions, chopped

• 1 sprig fresh thyme (or 1/2 tsp dried thyme)

• 1/2 cup coconut milk

• 2 tbsp vegetable oil

• Salt and black pepper to taste

• Juice of 1/2 lime

• Water or seafood stock, as needed

Instructions:

1. Season the shrimp: In a bowl, season shrimp with a pinch of salt, black pepper, and half of the curry powder. Add lime juice. Let marinate for 10–15 minutes.

2. Prepare the curry base: Heat oil in a skillet over medium heat. Add remaining curry powder and toast for about 30 seconds to 1 minute, stirring constantly to release the flavor.

3. Sauté the vegetables: Add onions, carrots, bell peppers, garlic, thyme, scallions, and pimento (ground or whole) to the pan. Stir-fry for 2–3 minutes until fragrant and slightly softened.

4. Add coconut milk: Pour in the coconut milk and a splash of water or seafood stock. Bring to a simmer.

5. Simmer the sauce: Let the sauce cook for 5–7 minutes on medium heat until it thickens slightly. Add more liquid if needed to reach your desired consistency.

6. Add the shrimp: Add the seasoned shrimp and cook for 3–5 minutes, until they turn pink and are cooked through. Do not overcook.

7. Final seasoning: Taste and adjust salt, pepper, or more allspice if needed. Remove thyme sprig if used.

Serve with:

Steamed white rice, rice and peas, or boiled green bananas and fried plantains.

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