Jamaican Coconut Shrimp Stew, a quick, light and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ochos Rios, Jamaica.
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Yield: 4servings
Course: Dinner
Cuisine: jamaican
Ingredients
1lbpeeled and deveined jumbo shrimp
1tbspmild jerk seasoning(such as Walkerswood)
1/2tbspbutter or coconut oil
1scallion(chopped)
1/4cupchopped onion
1/4cupchopped bell peppers
1scotch bonet pepper(seeded and diced (I only use 1/4))
1cuplight coconut milk
chopped scallions or cilantro(for garnish)
Instructions
Season shrimp in a bowl with jerk seasoning.
Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes.