- 1-1/2 lbs. Shrimp (raw)
- 4 cloves Garlic minced
- 1/2 tsp. Ginger grated
- 1-1/2 tsp. Seasoned Salt
- 1-1/2 tsp. Garlic Salt
- 1/4 tsp. Black Pepper
- 3 sprigs Fresh Thyme Leaves
- 1/2 cup Plummy Tomatoes diced
- 1/4 cup Sweet Bell Pepper (green) diced
- 1/4 cup Onions diced
- 2 Tbsp. Butter
- 1 cup Coconut Milk
- 1/4 tsp. Sugar
- 1 tsp. Cornstarch diluted in 1Tbsp. water
- ** Optional Scotch Bonnet Pepper to taste preference
- ** Parsley or Cilantro chopped to garnish
- ** Olive Oil with butter optional
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Make sure shrimp is peeled and de-veined. Wash with vinegar and water, drain well.
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Season with salts, black pepper, minced garlic, ginger and thyme. Cover to marinate 1-2 hours.
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In the meantime, dice up tomatoes, green pepper, onions and scotch bonnet (if using).
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You may use canned coconut milk or if using powder, mix with water to equal 1 cup. Prepare and set aside.
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When ready to cook, place a large skillet on high heat, add butter to melt. (you may also add a little olive oil to this).
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When hot about 1-2 minutes, add shrimp, stirring constantly until mostly cooked which is when you will see the shrimp turning pink. This may take 3-5 minutes.
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Add vegetables, coconut milk, and sugar. continue to simmer another 3-5 minutes.
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If coconut sauce needs to thicken, add 1 tsp. diluted cornstarch and stir until thickened enough. Season to taste and serve.
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Garnish with fresh chopped parsley or cilantro if desired.
Best served with white rice, pasta or vegetables.
** If serving with pasta, sprinkle fresh shredded parmesan cheese on top.