The Food Zone – Jamaican Curry Shrimp

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I’ve been playing around with curry dishes lately. Summer is coming up, it’s going to get hot, so why not have something spicy? Makes sense, right?
Anyway, I’m all about shrimp, and will eat it any way it’s offered. So I’ve been trying to perfect my own Jamaican Curried Shrimp after borrowing ideas from multiple websites.
A thing about curry. Two primary styles are Eastern, like Indian or Thai,  and Caribbean or Jamaican. I’ve been playing around with the latter. The differences between the two boil down the spices and if you want to know more, let me introduce you to Mr. Google.
Anyway, on with the ingredients. And as always, feel free to add or subtract. For example, you will rarely find any recipe of mine with green peppers in them. Why? I don’t like green peppers. But you will find yellow and red peppers in my recipes. Why? I like them. And you will find them in this one as well.
Shopping list:
1 large Dutch-style oven
1 to 2 pounds of shrimp, depending on your crowd.
Couple of teaspoons of extra virgin olive oil to coat the bottom of above mentioned Dutch oven.
Tablespoon or so of minced garlic. Or, a couple of cloves minced up
1 or 2 Scotch bonnets, diced. See next line for word of caution.
2 tablespoons of curry powder. You might want to start with 1 if you aren’t sure. If you like spicy, keep adding.
1 small purple onion
1 small red and 1 small yellow pepper diced up. If you want green, that’s your call.
1 cup coconut milk
About a cup of broth – seafood, chicken, doesn’t matter.
2 chopped up green onions
1 large diced tomato
Directions:
Coat the bottom of the Dutch oven with the olive oil. Turn heat up to medium and add purple onion, garlic and curry powder and scotch bonnet(s). Let it saute for a couple of minutes.
Add the bell peppers and stir them around, then add coconut milk and the stock. Bring all that to a boil and then reduce heat to a simmer for about 8 minutes or so.
Add the shrimp and green onions. Cook for another five minutes or so until shrimp are done. Toss in some the diced tomatoes and serve it up.
NOTES: I like to butterfly shrimp. Again, Mr. Google is your friend. But basically, take a small sharp knife and cut along the back of the shrimp until you can spread it apart but still in one piece. Cut too deep and you will have two slices of one shrimp.
I’ve been known to just saute the butterflied shrimp in another skillet with some creole spices and add them to the Dutch oven just before they are cooked through to give it another zest.
We usually serve this with jasmine rice. Put the rice in the bottom of a bowl for each person and spoon over the curried shrimp. You can also just serve it like a curried shrimp soup without the rice.

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