Ingredients
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1 lb Shrimp - large peeledDevein and tail rermoved
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1/2 lb Scallops - Large
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1 ea Sliced Bell pepper - green
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1 ea sliced Bell pepper - red
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1 ea sliced Bell pepper - Yellow
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1-2 chopped Jalapeno pepper
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1 small sliced Yellow Onions
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3 ea chopped ScallionsInclude green tops
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1 ea sliced TomatoesOptional
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3 cloves Garlic - minced
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Handful chopped Cilantro
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1 tbsp heaped Turmeric
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4 tsp Curry powder
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1 sprig Thyme - fresh
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2 tbsp Canola Oil
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1 can Coconut milk
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1 3/4 cups Chicken stock
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1 tsp Scotch Bonnet Pepper Sauce
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1 tsp Cornstarch
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To taste Salt and Pepper
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3 cups Rice - steamed
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Crusty breadFor dipping
Directions
Steps
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1
Done
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Peel, devein raw shrimp and season with black pepper, salt and 2 tsp of the curry powder and set aside. |
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2
Done
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Heat cooking oil on High in a deep sauce pan Saute peppers, scallions, tomatoes, onion and garlic add 1 sprig of fresh thyme. |
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3
Done
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Reduce heat to Medium-High and add coconut milk and Chicken Broth holding back 1/3 cup for mixing with the cornstarch. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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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. |
