Coconut Curry Shrimp Stew
INGREDIENTS
- 1 pound large or jumbo shrimp (peeled and deveined)
- 2 cups small russet potatoes (washed and diced in desired sizes)
- 2 sticks carrots (washed and chopped)
- 1/2 cup onions (diced)
- 3 sticks fresh thyme
- 1/2 cup assorted bell peppers (diced)
- 1 ounce fresh ginger (minced or grated)
- 1 stick celery (cleaned and diced)
- 2 sticks corn (cut in 6 pieces each)
- 2 teaspoons curry poder
- 1/2 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt n black pepper (or to taste)
- 1/2 tablespoon garlic powder, onion powder. old bay seasoning
- 2 tablespoons unsalted butter
- 1 cup sliced lemon (1 whole lemon)
- 1 tablespoon cooking oil
- 1 2/ cup coconut milk
- 1/2 cup water, or chicken broth, or vegetable broth or seafood broth (heat first)
- 1 teaspoon scotch bonnet pepper (minced) (1 whole scotch bonnet, can use any other source of heat)
Ingredients
Instructions
- Directions
Wash shrimp, making sue all shells are removed and all the pieces are deveined, set aside. Heat oil, add minced garlic and onions, sauté for 2 minutes, then add ginger, bell peppers and sauté for 1 minute, add all the dry seasoning mix, stir well, and combine, add the onions, carrots, potatoes, celery, and corn with ½ cup of whatever liquid you chose. Cover and simmer for 10 minutes, stir and combine well, after 10 minutes, add coconut milk, butter fresh thyme and shrimp, stir and combine well, layer sliced lemons on top, cover and cook for another 1 minute. 
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