This Caribbean curry can be made as hot as you like but our recipe has a mild to medium heat.
Jamaican Curry Shrimp
- ½ teaspoon of vegetable oil
- 1 onion, chopped
- 2tbsp Bajan seasoning (add more to increase heat)
- ½ green pepper, deseeded and cut into thin strips
- ½ red pepper, deseeded and cut into thin strips
- 100 ml water
- 300g cooked peeled king prawns
- 2tbsp torn fresh coriander leaves, to garnish
- 1 hot red chilli (ideally Scotch bonnet), finely chopped, to garnish (optional)
- Boiled rice and green salad, to serve
- Heat the oil in a big saucepan and fry the onion, garlic and ginger over a low heat until soft. Stir in half of the Bajan seasoning and cook for a couple of minutes.
- Add the red and green peppers. Cook for 2 minutes, stirring occasionally.
- Add the full jar of Barbados Sauce, water and simmer until the sauce is nice and thick (about 10 mins). Meanwhile marinade prawn in the rest of the Bajan seasoning.
- Add the prawns and rest of the Bajan seasoning and heat through in the sauce (about 3 mins). Season with salt to taste and garnish with the chopped coriander and chilli. Serve with rice and salad.
Depending on your heat tolerance, you can add more Bajan seasoning to enhance the flavour and heat level of the sauce or add more chilli.