Keisha’s Curry shrimp
- Blue Mountain Jamaican Curry powder 1- 2 Tbsp
- Half piece yellow onion or red onion
- Salt 1 tsp
- Frozen shrimp as much you want
- Sprinkle the complete seasoning sazon
- garlic -1 crushed
- Half scallion cut in piece
- Fresh dry tithes as much as you want to
- 1 scotch bonnet pepper for spicy tasty optional
- 1-2 tablespoon canola oil or any oil you like to use.
- Defrost the amount of frozen shrimp you want.
- Remove the shrimp tail and Put the shrimp in a bowl with distilled vinegar to soak with cold water for 1-2 minutes.
- Rinse the shrimp with cold water.
- In the bowl add the amount of curry, onion, Sprinkle the complete seasoning sazon, garlic, and scallion and add dry tithes to the shrimp.
- Add small amount of water to the shrimp and curry mixture, it up well.
- In sauté pot, heat it up and put 1 or 2 tablespoon of oil, when the oil hot, add the shrimp by itself without the mixture to pot.
- Cook the shrimp until it is brown on both sides to help cook the curry.
- Remove the shrimp from pot to a bowl, use another sauté pot by add shrimp and seasoning mixture too.
- Add small amount of hot water or ½ cup of hot water. If you decided to use the scotch bonnet pepper now it’s the time to add 1 pepper.
- Cover the pot, reduced the heat, simmer for 5 min or until gravy is made.
- If desired serve with rice and veggies.
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