Jamaican Curry with Shrimp and Scallops

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Jamaican Curry with shrimp and scallop
Jamaican Curry with Shrimp and Scallops
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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.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Jamaican Curry with shrimp and scallop
Jamaican Curry with Shrimp and Scallops
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Peel, devein raw shrimp and season with black pepper, salt and 2 tsp of the curry powder and set aside.
  2. Heat cooking oil on High in a deep sauce pan Saute peppers, scallions, tomatoes, onion and garlic add 1 sprig of fresh thyme
  3. Reduce heat to Medium-High and add coconut milk and Chicken Broth holding back 1/3 cup for mixing with the cornstarch.
  4. 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.
  5. 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.
  6. 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
  7. 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.
Recipe Notes

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.

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