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Caribbean Shrimp Curry

Caribbean Shrimp curry with grilled ripe plantains

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people

Ingredients
  

  • 1/2 pound jumbo shrimp (peeled and deveined)
  • 1 large Ripe plantain
  • 1/4 cup chopped onions
  • 1 Tablespoon Minced ginger
  • 2 large garlic cloves minced
  • 1/2 cup Chopped scallions
  • 1 cup chopped peppers (green/red/yellow bell peppers). More if desired
  • 1 medium scotch bonnet (minced)
  • 1 Tbsp hot jamaican curry powder
  • 1/2 Tbsp Allspice
  • 1 13.5 oz can lite coconut milk
  • 1/2-1 cup of water
  • 2-3 Tbsp canoila oil (or olive oil/coconut oil)
  • salt/ shrimp bouillon to taste

Instructions
 

  • Heat oil in a medium skillet and saute onions for 2-3 minutes until translucent. Add in garlic, scallions and ginger and cook for another minute.
  • Add in curry powder, reduce heat to low and cook for a minute, stir frequently. Add in chopped peppers, 1/4 cup of water, cover and bring to a gentle simmer. Cook for 3-5 minutes.
  • Stir in coconut milk, cook for about 5 minutes, then season to taste with salt and shrimp bouillon. Rinse and add shrimp into skillet. Cook for another 4-5 minutes, adjust seasoning if necessary. Serve with grilled plantains

Plantains

  • Wash, peel and slice plantains as shown. Heat cast iron skillet on medium, drizzle olive oil and grill plantains on each side for about 3 minutes. Serve over shrimp curry