1cupchopped peppers(green/red/yellow bell peppers). More if desired
1mediumscotch bonnet(minced)
1Tbsphot jamaican curry powder
1/2TbspAllspice
113.5 oz can lite coconut milk
1/2-1cup of water
2-3Tbspcanoila oil(or olive oil/coconut oil)
salt/ shrimp bouillon to taste
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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