Fay’s Jamaican Curry Shrimp Recipe

Posted on June 1, 2012 in Blog, Fay's Blog, Fish Dishes, Recipes | 9 comments

This is truly one of my favourite quick recipes to make! It really is a 30-minute meal. Before you start, put on a pot of white rice so that it’s ready when the shrimp are. The recipe calls for a pound of raw shrimp. The ones in the photos are defrosted frozen tiger shrimp. It doesn’t matter what size you choose as long it’s a pound. I do, however, recommend at least a medium size shrimp for this recipe. The only trick to this dish is to not overcook the shrimp or they’ll become tough. Once all the ingredients are in the pan, press down on a shrimp. If it’s firm it’s ready. And, if you have to eat one to know for sure, well even better.

Ingredients

Season shrimp:
1 lb Raw shrimp, peeled and de-veined
1/2 tsp Black pepper
1/2 tsp Salt
2 tsp Curry powder

Curry sauce:
1/2 Green bell pepper, julienned
1/2 Red bell pepper, julienned
1 Small onion, chopped
3 Cloves garlic, minced
2 Tbsp cooking oil
1 Sprig fresh thyme
1/2 tsp Salt
2 Tbsp Coconut milk
1 Tbsp Curry powder
1 Tbsp Ketchup
1/2 tsp Hot pepper sauce
1 Tbsp cornstarch
1 cup Water

Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside

Julienne green and red bell peppers and onion; mince garlic

Heat cooking oil on High in sauce pan

Saute peppers, onion and garlic until onion is transparent

Add 1 spring of fresh thyme

Reduce heat to Medium-High and add coconut milk

Add salt, ketchup, hot pepper sauce and curry powder; stir

Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink

Mix water and cornstarch together and add to saucepan
Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened

Add salt and pepper to taste

Serve with white rice and a green salad