Coconut Shrimp Jamaican Style

Ingredients for 2 servings:

• 800 g shrimp, shelled, deveined
• 3 spring onions
• 250 ml coconut milk
• 1 onion(s)
• 6 cloves garlic
• 3 stalks of thyme
• 5 sprigs of parsley
• 1 tsp, heaped spice mix (Jamaican Green Seasoning) or vegetable broth
• 1 tsp, leveled salt
• some pepper, black
• 3 tbsp curry powder, Caribbean or your favorite
• 1 small tomato(s)
• 2 Pepper
• 1 piece(s) chili pepper(s) (Jamaican Pepper) cut off a small piece and then cut into pieces approx. 1×2 cm piece
• 4 tbsp vegetable oil

Instructions

Working time approx. 25 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 2 minutes

Shrimp in coconut sauce

Place the washed shrimp in a bowl to marinate. Finely chop the parsley, 2 garlic cloves, scallions, and a small piece of Jamaican peppercorn. First, season the shrimp. Add either a teaspoon of Jamaican Green Seasoning or a teaspoon of vegetable broth, a little salt and pepper, then the chopped parsley, the sliced ​​scallions (about 2.5 cm wide), 2 cloves of garlic cut into large pieces, 1 chopped tomato, 3 sprigs of thyme, and a small piece of Jamaican peppercorn for a delicious flavor. Mix everything together and let marinate (covered) for about 25 minutes. Then, heat a pan with about 2-3 tablespoons of vegetable oil over medium heat. When the oil is hot, sauté a finely chopped onion, 3 chili peppers, and 4 squeezed garlic cloves. Reduce the heat to the lowest setting; the garlic must not turn brown. Then add a good 4 tablespoons of curry powder and roast for 2 minutes until the whole kitchen smells of the wonderful spices. Then turn the heat back up and add the shrimp and marinade to the pan. All the fresh herbs give off a wonderful, spicy aroma. Fry the shrimp for about 2 minutes on high and 3 minutes on medium heat, turning occasionally. Then remove only the shrimp from the pan so they don’t stay in the pan for too long. The pan remains on medium heat. Add 250 ml of coconut milk and stir well so that it is evenly distributed in the curry marinade liquid. Simmer for 4-5 minutes until the sauce is completely creamy. Stir frequently. Then add the shrimp again and stir well. Let the whole thing simmer for another 4-5 minutes on medium heat and remove from the heat. Now remove the thyme stalks and pull them off from top to bottom so that the leaves fall off on their own. The stems are a nuisance, but they add even more flavor. I serve it with fragrant rice cooked in coconut milk.