JAMAICAN CURRY SHRIMP

Try this Jamaican Curry Prawn recipe with juicy prawns and crunchy peppers drenched in an easy, delicious curry marinade, this dish is perfect served with rice or mashed potatoes.

INGREDIENTS:

• 1 lb large raw shrimps. peeled and de-vained
• ½ tbsp Grace Scotch Bonnet Hot Pepper Sauce (Buy Now)
• 2 tbsp  JCS Jamaican Style Curry Powder (Buy Now) - for seasoning
• 1 tbsp  JCS Jamaican Style Curry Powder (Buy Now) - for curry sauce
• 2 tbsp Grace Classic Coconut Milk (Buy Now)
• ½ Green bell pepper, julienned
• ½ Red bell pepper, julienned
• ½ tsp Salt (for seasoning)
• ½ tsp Salt (for curry sauce)
• ½ tsp Black pepper (for seasoning)
• 1 Small onion, chopped
• 3 Cloves garlic, minced
• 2 tbsp cooking oil
• 1 Sprig fresh thyme
• 1 tbsp Ketchup
• 1 tbsp cornstarch

• 1 cup Water

DIRECTIONS: 

• Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside
• Julienne green and red bell peppers and onion; mince garlic
• Heat cooking oil on High in sauce pan
• Saute peppers, onion and garlic until onion is transparent; add 1 spring of fresh thyme
• Reduce heat to Medium-High and add coconut milk. Add salt, ketchup, hot pepper sauce and curry powder; stir
• Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
• Mix water and cornstarch together and add to saucepan
• Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened; add salt and pepper to taste
• Enjoy