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
Instructions
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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
- Héat oil ovér médium héat in a héavy bottoméd Dutch.
- Add onions, garlic, thymé, curry powdér and sauté for about 2-3 minutés. If using scotch bonnét péppér add at this timé.
- 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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