Jamaican Curry with Shrimp and Scallops
Ingredients
- 1 lb Large shrimp – peeled and deveined
- 1/2 lb Scallops – large
- 1 ea Green Bell pepper – sliced
- 1 ea Red Bell Pepper – sliced
- 1 ea Yellow Bell Pepper – sliced
- 1 ea Jalapeno – sliced
- 1 ea Yellow onion – sliced
- 3 ea Scallion with green tops – chopped
- 1 ea Tomato – sliced
- 3 ea Garlic cloves, minced
- 1 bn Cilantro – a handful chopped
- 1 tbsp Turmeric – heaped
- 4 tsp Curry powder
- 1 ea Sprigs of fresh thyme
- 2 tbsp Canola oil
- 1 can Coconut milk unsweetened
- 1 3/4 cups Chicken stock
- 1 tsp Scotch Bonnet Pepper Sauce
- 1 tsp Cornstarch
- Salt and Pepper to taste
- 3 cups Steamed rice
- Crusty bread to serve
Instructions
- Peel, devein raw shrimp and season with black pepper, salt and 2 tsp of the curry powder and set aside.
- Heat cooking oil on High in a deep sauce pan Saute peppers, scallions, tomatoes, onion and garlic add 1 sprig of fresh thyme.
- Reduce heat to Medium-High and add coconut milk and Chicken Broth holding back 1/3 cup for mixing with the cornstarch.
- 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.
- 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.
- 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.
- 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.
- 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.