Coconut Curry Shrimp
Description
A delicious shrimp recipe, with potatoes, and carrots, The family is sure to love this recipe
INGREDIENTS
- 10 • 10-12 shrimp (peeled and deveined)
- 1 • potato (washed and diced in desired sizes)
- 1 • cho (chayote)
- 1 • size corn (cut into small pieces)
- 1/3 cup • coconut milk
- 1 • onion (diced)
- 4 • cloves (minced)
- • ½ cup of assorted diced bell peppers
- 3 • of fresh thyme
- 1 tablespoon • butter
- 1 • sliced, juice of ½ lemon to clean shrimp.
- • ½ tsp salt, onion powder, garlic powder, creole seasoning and old bay seasoning
- 1 teaspoon • black pepper
- • ½ tsp ground scotch bonnet pepper (or half of fresh one)
- 1 tablespoon • curry powder
- 1 • tsp ground organic turmeric powder
- 1 tablespoon • olive oil
- 8 • all spice berries,
- 1/2 cup • hot water (divided ¼ n 1/4)
Instructions
Soak shrimp in water and lemon juice for no more than 5 minutes, drain and rinse. Heat oil in pan, add ½ tbsp curry powder and 1 tsp turmeric powder, cook for 1 minute stirring continuously, add onions, garlic, and sauté for 2 minutes, add bell peppers and stir to combine, sauté for 2 minutes. Add chayote and diced potatoes, add salt, black pepper, scotch bonnet pepper, onion powder, garlic powder, remaining ½ tsp turmeric, and remaining ½ tbsp curry powder, stir and mix well. Add ¼ cup water (I use hot water), thyme stir and combine well, add all spice berries, cover, and cook 10 minutes. Add coconut milk stir and combine, add shrimp, creole seasoning and old bay seasoning, stir and combine well, add lemon slices, cover and cook 10 minutes, then add butter, mix to combine, cover and cook for another 3 minutes
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