Jamaican Curry Shrimp Recipe by Anthony
Jamaican Curry Shrimp Cooking Instructions 30 mins 1 Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside 2 Julienne green and red bell peppers and onion; mince garlic 3 Heat cooking oil on High in sauce pan 4 Saute peppers, onion and garlic until onion is transparent 5 add 1 spring of fresh thyme 6 Reduce heat to Medium-High and add coconut milk 7 Add salt, ketchup, hot pepper sauce and curry powder; stir 8 Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink 9 Mix water and cornstarch together and add to saucepan 10 Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened 11 add salt and pepper to taste 1 Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside 1 Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside 2 Julienne green and red bell peppers and onion; mince garlic 2 Julienne green and red bell peppers and onion; mince garlic 3 Heat cooking oil on High in sauce pan 3 Heat cooking oil on High in sauce pan 4 Saute peppers, onion and garlic until onion is transparent 4 Saute peppers, onion and garlic until onion is transparent 5 add 1 spring of fresh thyme 5 add 1 spring of fresh thyme 6 Reduce heat to Medium-High and add coconut milk 6 Reduce heat to Medium-High and add coconut milk 7 Add salt, ketchup, hot pepper sauce and curry powder; stir 7 Add salt, ketchup, hot pepper sauce and curry powder; stir 8 Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink 8 Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink 9 Mix water and cornstarch together and add to saucepan 9 Mix water and cornstarch together and add to saucepan 10 Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened 10 Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened 11 add salt and pepper to taste 11 add salt and pepper to taste More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pumpkin Seeds Taco Casserole Cilantro Lime Ranch Dressing Traditional Italian Shrimp Scampi Cinnamon apple bundt cake with cinnamon icing Pumpkin Seeds Taco Casserole Cilantro Lime Ranch Dressing Traditional Italian Shrimp Scampi Cinnamon apple bundt cake with cinnamon icing Classic Cheese Fondue From Scratch Chicken Pot Pie Pasta Bake Breaded clams in tomato sauce Easy quickie spaghetti bolognese Lemon Rosemary Crockpot Chicken Pumpkin Spice Latte MEATLOAF Chicken Tomato Soup Tomato and Basil Bruschetta Classic Cheese Fondue From Scratch Chicken Pot Pie Pasta Bake Breaded clams in tomato sauce Easy quickie spaghetti bolognese Lemon Rosemary Crockpot Chicken Pumpkin Spice Latte MEATLOAF Chicken Tomato Soup Tomato and Basil Bruschetta