Polly's Reggae-Style Cooking

Traditional Jamaican Dishes
by Pauline Stewart

Curried Shrimp

from http://www.jamaicarecipe.com/new_page_2.htm

Jamaicans love curry especially if it is spicy and hot. I suppose this is part of our Indian heritage and culture.

Curried dishes, particularly goat and chicken, are sometimes stretched (to increase the serving amount) with potatoes or dumplings. I also like tomatoes diced in curry shrimp, because it add a nice flavour and colour. You can make a curried sauce and then add the shrimp, as shrimp needs very little cooking time. You may however add whatever vegetables you like, to your curried dishes.



2 lbs medium shrimp shelled and deveined

2 tablespoons curry

2 cloves garlic

2 medium onions diced

3 sweet pepper diced (1red 1green 1yellow)

3 tablespoon oil

1 teaspoon salt

1 tablespoon cornstarch

3 stalks escallion crushed

1 green scotch bonnet pepper (hot pepper) finely chopped

1 medium potato (diced)

1/2 cup water

1 tablespoon jerk sauce or meat seasoning

1/2 lb tomato cut in wedges



Heat oil in a frying and add crushed garlic and curry, stir-fry until it begins to simmer and smell. Do not burn.

Add salt, scotch bonnet pepper, jerk sauce, escallion to stir-fry for 1 minute.

Add water and potatoes simmer until potatoes are cooked and add shrimp.

Cook for no longer than 5 minutes.

Add diced onions, sweet pepper and cornstarch mixed with tablespoon water.

Continue to cook, stirring constantly until gravy thickens (if too thick add a little water)

Turn off heat and stir in tomato wedges and serve with white rice

Serves 4- 6 persons


Copyright © Pollys Home Cooking, 1999
All rights reserved. March 13, 2000

E-mail: jerk@jamaicarecipe.com

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