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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Lucinda's Authentic Jamaican Kitchen published 2006 I just made this to rave reviews. I did not add extra water and used frozen shrimp. Serve with Kuchella a green mango pickle or a mango chutney. Ingredients:
3 tablespoons vegetable oil |
2 tablespoons curry powder |
1 medium onion, chopped |
1 whole scallion, chopped |
1 garlic clove, minced |
3 tablespoons diced sweet red peppers |
1 slice scotch bonnet pepper |
1/4 teaspoon fresh ground black pepper |
3 tablespoons tomato puree |
1 cup water |
1 cup sliced okra |
1 lb medium shrimp |
Directions:
1. Heat oil in a large skillet over medium-high heat. When it is very hot add the curry powder. Cook, stirring, for 2 minutes. Add the next 6 ingredients. Cook, stirring constantly for 3 minutes. Add the tomato sauce and cook 3 minutes more. Add the water and blend well.
2. Add the okra and shrimp. Reduce the heat and cover and cook until shrimp is just cooked through. Serve immediately with rice and a mango chutney.
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