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Jamaican Curry with Shrimp and Scallops

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Ingredients

Adjust Servings:
1 lb Shrimp - large peeled Devein and tail rermoved
1/2 lb Scallops - Large
1 ea Sliced Bell pepper - green
1 ea sliced Bell pepper - red
1 ea sliced Bell pepper - Yellow
1-2 chopped Jalapeno pepper
1 small sliced Yellow Onions
3 ea chopped Scallions Include green tops
1 ea sliced Tomatoes Optional
3 cloves Garlic - minced
Handful chopped Cilantro
1 tbsp heaped Turmeric
4 tsp Curry powder
1 sprig Thyme - fresh
2 tbsp Canola Oil
1 can Coconut milk
1 3/4 cups Chicken stock
1 tsp Scotch Bonnet Pepper Sauce
1 tsp Cornstarch
To taste Salt and Pepper
3 cups Rice - steamed
Crusty bread For dipping

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Jamaican Curry with Shrimp and Scallops

Features:
    Cuisine:

    This delicious curry is quick and easy to make so it can work well as a weeknight dinner, taking only about 30 minutes to make. It is easy to adjust the heat of this Jamaican Curry Shrimp and Scallops recipe to suit your own taste by changing the quantity for the Jalapeno peppers of the Scotch Bonnet pepper sauce.

    • Serves 4
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Peel, devein raw shrimp and season with black pepper, salt and 2 tsp of the curry powder and set aside.

    2
    Done

    Heat cooking oil on High in a deep sauce pan Saute peppers, scallions, tomatoes, onion and garlic add 1 sprig of fresh thyme.

    3
    Done

    Reduce heat to Medium-High and add coconut milk and Chicken Broth holding back 1/3 cup for mixing with the cornstarch.

    4
    Done

    Add the cilantro, turmeric, hot pepper sauce, curry powder and salt and pepper to taste. Simmer for a few minutes to allow the flavors to develop.

    5
    Done

    Add shrimp and saute until shrimp begins to turn pink. Do not overcook the shrimp. As the shrimp begin to change color, add the scallops.

    6
    Done

    Keeping the heat at just a simmer, add remaining chicken broth and cornstarch mixture. Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened.

    7
    Done

    Serve over the steamed rice. This is almost soup like in consistency so I recommend having some crusty bread handy to mop up as the sauce is absolutely delightful.

    8
    Done

    Note: The original recipe calls for 2 packets of Goya Foods Sazon Culantro y Achiote which can be hard to find so we have substituted a small handful of chopped cilantro and a heaped tablespoon of Turmeric.

    Ian Cooks

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