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Ingredients:
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
Step 1
Melt the butter in a large skillet over medium-high heat.
Step 2
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.
Step 3
Remove shrimp from the pan and set aside, leaving as much of the butter as possible in the pan.
Step 4
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.
Step 5
Add TricNic ® Jamaican Spicy Curry Paste, and stir to combine. Let it cook for about thirty seconds, stirring occasionally until spices are fragrant.
Step 6
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".
Step 7
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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