3 tablespoons unsalted butter
1 pound extra large shrimp peeled and deveined (16x20 shrimp)
1 medium onion diced
3 large garlic cloves minced
1 teaspoon fresh minced thyme
2 tablespoon TricNic ® Jamaican Spicy Curry Paste
2 green onions chopped
½ carrot diced
1 teaspoon ginger minced
½ scotch bonnet pepper (optional)
1 teaspoon salt
1 teaspoon black pepper
1 cup coconut milk
½ cup water
Melt the butter in a large skillet over medium-high heat.
In a bowl, season the shrimp with salt and black pepper, add shrimp to skillet, and sauté, stirring occasionally, until the shrimp have cooked through – 2 minutes per side.
Remove shrimp from the pan and set aside, leaving as much of the butter as possible in the pan.
Return your skillet to the stove over medium-high heat, add onions, garlic, ginger, thyme, and green onion to skillet and sauté, stirring occasionally for about 4-5 minutes or until onions are soft.
Add TricNic ® Jamaican Spicy Curry Paste, and stir to combine. Let it cook for about thirty seconds, stirring occasionally until spices are fragrant.
Add the coconut milk, water and stir to combine. Bring sauce to a simmer over medium heat. "The coconut milk I used was very thick. So if you're using a different one add less water".
Add the cooked shrimp to sauce and stir to combine. Cook for an additional 2-3 minutes to let the flavours come together. Remove the pan from the heat and serve with your favorite side dish. Add a lime wedge to squeeze over each serving. Enjoy!
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