Jamaican Curry Shrimp

Jamaican Curry Shrimp 
You might be tempted to call it “shrimp curry”, but that’s not how we say it in Jamaica. Reggae Spice Company’s Instant wet marinades will simplify the traditional curry shrimp recipe for you in this post. Let’s GOOO.
Traditionally, you would need curry powder among other spices to build your curry sauce. With the Jamaican Curry Jerk Marinade, the base of the curry sauce is pretty much ready for a plug-and-play type of dish. For this dish, we will be using the “sweet and sassy” variety of marinade. Sweet and sassy doesn’t mean there’s sugar involved as the marinades are zero sugar and zero calories. This is a feature of all of the Reggae Spice Company products as a matter of fact. This is in relation to the sweet peppers used in the marinade instead of the hot peppers. For heat, find the hot and spicy variety.
  • Jamaican Curry Jerk Instant Wet Marinade
  • Booyah Jamaican Dry Seasoning
  • 4 cloves garlic chopped
  • 1 thumb ginger diced
  • ½ yellow onion chopped
  • 1 stalk scallions(green onions)
  • 2 sprigs of fresh thyme
  • 2 cans of coconut milk
  • 1-2 potatoes diced
  • 1 large carrot (medallion)
  • Coconut oil
  • 2 lbs raw peeled deveined (or any style you prefer)
Gathering all your ingredients shouldn’t take much. Between your local grocery store, you can find all your veggies etc. Reggae Spice Company sells and ships directly to consumers from their warehouse in Utah, or you could check out the store locator and see if it is stocked in a store near you. As for the aromatics, garlic, thyme, and ginger, fresh is best but you can absolutely make do with dried variations.
Using a large dutch oven or skillet, add about 4 tbsp coconut oil to get hot. Of course any high temp oil will do. The coconut oil has a natural sweetness which will accentuate the sauce. When the oil is hot, start sauteing the ginger and garlic. Once those start to get fragrant, time to add your green and yellow onions. When your onions become translucent, time to add the coconut milk. 

PRO TIP: Shake the cans of coconut milk more than you think you need to.

To the coconut milk and aromatics, go ahead and add 4 oz (2 grab-and-go pouches) or 6 tbsp of Jamaican Curry Jerk Marinade. Stir in a while over medium heat. At this point, do not walk away from the stove for too long and do not cover until the coconut milk has slowly come up to temp. After 15 minutes, add your carrots and potatoes. When the carrots and potatoes come up to a slow simmer, you can cover your pot and give the potatoes and carrots about 10-15 minutes to become tender. Add 1 tbsp Booyah Jamaican Dry Seasoning, more or less to taste. The dry seasonings will add an element of spice, very little, with the addition of some red pepper flakes on board. When your potatoes are ready, you are almost there. One last indication your sauce is ready is if you see oil start to pool on the surface of the sauce. If the sauce is ready and tastes good, you are ready for the final step.

WARNING: Your house will begin to smell delicious.

The sauce is ready, the house smells like curry heaven: time for the shrimp. Turn off your stovetop but leave the pan on the hot element. To your sauce, add all your shrimp and stir well until well combined. Cover, and walk away from the stove for 5-7 minutes depending on the size of your shrimp.
After the time has passed, your delectable shrimp is ready to serve over rice or your preferred starch. The end result should yield a flavorful, slightly sweet, slightly spicy creamy shrimp curry that will definitely impress your dinner guests. Nobody will know that the curry marinade came from a jar/pouch. 
If you happen to try this recipe, please let us know in the comment section below. Also, let us know if you have tried anything from Reggae Spice Company.