Jamaican Shrimp Curry
Prep Time: 10 minutes
|
Cook Time: 17 minutes
305 Calories
|
4 Servings
Ingredients
2 packages Sizzlefish colossal shrimp, thawed
2 tbsp neutral cooking oil
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup chopped yellow onion
1 scotch bonnet or habanero pepper, seeded and sliced
2 tsp minced garlic
2 tbsp curry powder
1 (14.5 oz) can unsweetened coconut milk
2 tbsp tomato paste
2 sprigs fresh thyme plus extra for serving
1/2 cup cilantro for serving
1 tsp salt
Lime wedges
2 cups cooked jasmine rice
Directions
Step 1
Blot shrimp with paper towel to remove excess liquid.
Step 2
Stir together shrimp and 1 tablespoon of curry powder to season shrimp. Set aside.
Step 3
Heat oil over medium heat in a large skillet. Add bell pepper, onion, scotch bonnet pepper and garlic. Sauté for 5 minutes stirring occasionally. Add coconut milk, tomato paste, remaining curry powder and thyme sprigs. Reduce heat to low and simmer for 7 minutes.
Step 4
Remove thyme from curry and discard. Add shrimp to curry and salt. Cook for 4-5 minutes longer, until shrimp is fully cooked.
Step 5
Serve curry hot with rice, cilantro and lime wedges and extra thyme.
