Updated: Apr 5, 2022
1 lb jumbo shrimp peeled and deveined
1 can of tomato sauce
2 tbs Jamaican curry powder
2 tbs cayenne pepper
1 tbs of turmeric
2 Tablespoons olive oil
1/2 medium white onion sliced
1/2 medium red bell pepper sliced
1/2 medium yellow bell pepper sliced
3 cloves garlic chopped
13.5 oz can of unsweetened coconut milk
3 small potatoes cut into cubes
Salt and Pepper to taste
Season shrimp with 1 Tablespoon of curry powder and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced onion, peppers, and chopped garlic, salt, pepper, and stir for 5 minutes, until peppers are slightly softened.
Add 1 Tablespoons of curry powder to the skillet and stir for an additional minute.
Then add coconut milk, tomato sauce, cayenne pepper, turmeric and potatoes .
Cook till potatoes are tender then add shrimps. (I love spicy food, and if you do too add 2.5 tbs of cayenne and 1.5 Jamaican curry powder to the sauce)