JAMAICAN STYLE CURRY SHRIMP STEW
INGREDIENTS
- 1 pound uncooked shrimp (extra large, or jumbo)
- 1 cup diced potatoes (I used red skin potatoes)
- 1 cup chayote (cho cho) (cut in desired sizes)
- 1 head of corn (cut into bite size pieces)
- 1/3 cup coconut milk
- 1/4 cup diced (dice i desired sizes)
- 1 1/2 tablespoon minced garlic
- 1/2 cup assorted diced bell peppers
- 1 tablespoon butter
- 3 sticks fresh thyme
- 1/3 cup diced bell peppers (tri colour)
- 1 lemon (sliced)
- 1/2 teaspoon salt, onion powder, garlic powder, creole seasoning and old bay seasoning
- 1 teaspoon black pepper
- 1 tablespoon curry powder
- 1 1/2 teaspoon ground turmeric
- 1 scotch bonnet pepper (diced with or without seeds depending.)
- 1/2 cup hot water (divided 1/4 n1/4)
- 1 tablespoon oil for cooking
- 1 teaspoon all spice berries (whole)
Ingredients
Instructions
Soak shrimp in water and lemon juice for no more than 5 minutes, drain and rinse. Heat oil in pan, 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, turmeric, and curry powder, stir and mix well. Add ¼ cup water (I use hot water), then layer corn and fresh 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 5 minutes, then add butter, mix to combine, cover and cook for another 3 minutes.
curry shrimp, shrimp curry, shrimp