Thisquick, one-pot,Jamaican Curry Shrimp and Scallops recipe is a perfect dish to make for your significant other, after a long day at work. It’s tasty, yet fancy and easyto make. It only takes a maximum of 30 minutes to make this delicious dish. To save time, I always chop the vegetablesthe night or morning before I plan to make this meal. If I’m planning to use fresh Tiger Shrimp, I peel anddevein the shrimps ahead of time as well. Before you start this recipe, you should start a pot of rice so that the rice and curry are ready at the same time. Remember that the seafood should go during the last five minutes to avoid overcooking.
Wine Pairing Recommendations:Cupcake Vineyard – Riesling
Enjoy!
Ingredients
1 lb Fresh Tiger Shrimp (or large shrimps)
1/2 lb Scallops
1 medium Green Bell Pepper
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 small Scotch Bonnet (or 2 Jalapeno Peppers)
1 Small Small Onion, chopped
3 stalks Scallions
1 Cup sliced tomatoes (optional)
3 Cloves garlic
2 packets Goya Foods Sazon Culantro y Achiote (add less or more to taste) or whatever salt/seasoning you life.
4 tsp Jamaican Curry Powder (use more if desired)
1 tsp Thyme
2 tbsp Cooking Oil
2 Tbsp Coconut milk (use more if you like saucier curry, sometimes I use the who can)
1 Cup Chicken Broth
1 tsp Scotch Bonnet Pepper Sauce (Use less or more depending on your taste)
1 tsp Cornstarch
Salt and Pepper to Taste
Instructions
Peel, devein raw shrimp and season with black pepper, salt and 2 tsp curry powder and set aside Slice peppers, scallions, tomatoes, onion and mince the garlic Heat cooking oil on High in sauce pan Saute peppers, scallions, tomatoes, onion and garlic add 1 spring of fresh thyme Reduce heat to Medium-High and add coconut milk and Chicken Broth (leaving a little to side and mix with cornstarch, set aside) Add two packets of Goya Foods Sazon Culantro y Achiote, hot pepper sauce and curry powder and salt and pepper to taste. Add shrimp and saute until shrimp begins to turn pink. During the last two minutes add scallops (lower the heat to Medium) Add remaining chicken broth and cornstarch mixture. Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
Jamaican Curry Shrimp & Scallops Print Recipe
Easy Jamaican Curry Shrimp and Scallops
- CourseMain Dish, Seafood
- CuisineJamaican
| Servings |
| 3-4 people |
| |
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| Jamaican Curry Shrimp & Scallops Print Recipe Easy Jamaican Curry Shrimp and Scallops
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Ingredients
- 1 lb Tiger Shrimp (or large shrimps)
- 1/2 lb Scallops
- 1 medium Green Bell Pepper
- 1 medium Red Bell Pepper
- 1 medium Yellow Bell Pepper
- 1-2 Small Jalapeno Peppers
- 1 Small Small Onion
- 3 stalks Scallions
- 1 Cup sliced tomatoes (optional)
- 3 Cloves garlic
- 2 packets Goya Foods Sazon Culantro y Achiote (add less or more to taste)
- 4 tsp Jamaican Curry Powder
- 1 tsp Thyme
- 2 tbsp Cooking Oil
- 1 Can Coconut Milk (13.5 FL. OZ)
- 1 Can Chicken Broth (14 FL OZ)
- 1 tsp Scotch Bonnet Pepper Sauce (Use less or more depending on your taste)
- 1 tsp Cornstarch
- Salt and Pepper to Taste
Servings: people
Instructions
Peel, devein raw shrimp and season with black pepper, salt and 2 tsp curry powder and set asideSlice peppers, scallions, tomatoes, onion and mince the garlicHeat cooking oil on High in sauce panSaute peppers, scallions, tomatoes, onion and garlicadd 1 spring of fresh thymeReduce heat to Medium-High and add coconut milk and Chicken Broth (leaving a little to side and mix with cornstarch, set aside)Add two packets of Goya Foods Sazon Culantro y Achiote, hot pepper sauce and curry powder and salt and pepper to taste. Add shrimp and saute until shrimp begins to turn pink. During the last two minutes add scallops (lower the heat to Medium) Add remaining chicken broth and cornstarch mixture.Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
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Ash Renee
Ash Renee, is an NYC Real Estate/Business Lawyer, Consultant, and Blogger. A New York transplant for the last 10 years, Ash loves exploring the NYC restaurants, fashion, and the black professional social scene. Ash was born and raised in Chicago.
