Jamaican Curry Shrimp: This is truly one of my favourite quick recipes to make! It really is a 30-minute meal. Before you start, put on a pot of white rice so that it’s ready when the shrimp are. The recipe calls for a pound of raw shrimp. The ones in the photos are defrosted frozen tiger shrimp. It doesn’t matter what size you choose as long it’s a pound. I do, however, recommend at least a medium size shrimp for this recipe. The only trick to this dish is to not overcook the shrimp or they’ll become tough. Once all the ingredients are in the pan, press down on a shrimp. If it’s pink and firm, it’s ready. And, if you have to eat one to know for sure, well even better.
Ingredients
Season shrimp:
1 lb Raw shrimp, peeled and de-veined
½ tsp Black pepper
½ tsp Salt
2 tsp Curry powder
Curry sauce:
½ Green bell pepper, julienned
½ Red bell pepper, julienned
1 Small onion, chopped
3 Cloves garlic, minced
2 Tbsp cooking oil
1 Sprig fresh thyme
½ tsp Salt
2 Tbsp Coconut milk
1 Tbsp Curry powder
1 Tbsp Ketchup
½ tsp Hot pepper sauce
1 Tbsp cornstarch
1 cup Water
Instructions
1. Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside
2. Julienne green and red bell peppers and onion; mince garlic
3. Heat cooking oil on High in sauce pan
4. Saute peppers, onion and garlic until onion is transparent; add 1 spring of fresh thyme
5. Reduce heat to Medium-High and add coconut milk. Add salt, ketchup, hot pepper sauce and curry powder; stir
6. Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
7. Mix water and cornstarch together and add to saucepan
8. Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
add salt and pepper to taste
Serves 4
