Curry prawns

Ingredients

• 2 lb shrimps (peeled & de-veined)

• 3 sprigs of thyme

• ¾ teaspoon salt

• ¾ teaspoon black pepper

• 3 tablespoons curry powder

• 1tsp The jerk House Yellow pepper sauce

• 3 tablespoons butter or oil

• 1 large tomato diced

• 3 Tbsp Coconut milk

• ½ cup water

• 1 onion, chopped

• 1 Green bell pepper (julienned)

• 1 Red bell pepper (julienned)

• 3 cloves garlic

• 3 blades spring onions

• 2 tablespoon cornflour

 Instructions

1. Wash the shrimp with vinegar and water (If frozen, thaw and defrost the shrimp fully. Add to a contain and run cold water on it for 5 minutes or more).

2. Season the shrimp with curry, black pepper and salt.

3. Set it aside shrimp in a covered container or a ziplock bag so it marinates.

4. Warm the oil or butter in a saucepan on medium-high heat.

5. Sauté sliced seasonings (onion, Green bell pepper, Red bell pepper, cloves garlic, tomato diced, sprigs of thyme) in oil or butter.

6. Add the shrimps to the saucepan.

7. Add coconut milk.

8. The jerk House Yellow pepper sauce.

9. Cook for 8 minutes or until the shrimp is pink.

10. Mix corn-starch and water. Add the mixture. Add curry if needed.

11. Season with more salt & pepper if needed.

12. Cook for 5 minutes until fully cooked.

13. Serve hot with white rice.