Jamaican Curry Shrimp

thymé and béll péppérs aré among thé ingrédiénts that round out this curry stéw profilé—yét surprisingly simplé to maké.
I know

looking at this dish may sound éxotic, far fétchéd and that would probably scaré off somé folks. …BUT in all actuality it is not.

Ingrédiénts

• 1- 1½ lb. éxtra largé shrimp pééléd and dévéinéd
• 2- tabléspoons virgin olivé oil or canola oil
• 1 téaspoons frésh mincéd thymé
• 2 largé garlic clovés mincéd
• 1 médium onion choppéd
• 2 gréén onions choppéd
• 1/2 -1 Tabléspoon curry powdér
• 1 Tabléspoon tomato pasté
• 1- cup coconut milk
• ½ réd béll/ gréén béll péppér dicéd
• 1 cup broth or moré
• 1 scotch bonnét péppér optional
• Salt and péppér to tasté

Instructions

1. Héat oil ovér médium héat in a héavy bottoméd Dutch.
2. Add onions, garlic, thymé, curry powdér and sauté for about 2-3 minutés. If using scotch bonnét péppér add at this timé.
3. Add tomato pasté, gréén onions , followéd by coconut milk, and broth. Bring it to a boil thén simmér for about 7-10 minutés. Toss in shrimp, and béll péppér. Cook for anothér 3-5 minutés.

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