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. Since the dish is almost like a soup, I recommend having crusty bread handy to mop up all the delicious sauce.
For all our local foodie friends I would like to give shout out to Ali & Les of Jumbo Seafood at Blair Road. We used their scallops a nd shrimpfor this dish and as always, they were great. Ali sends out a weekly list of what they have to offer so visit their facebook page and have your email added to their distribution.
If you would like to have a crack at this really easy dish here is the recipe sized for four people. The recipe can easily be halved for two people but if you are using fresh shrimp and scallops (not previously frozen) I recommend making the full quantity and freezing half.