Cooler temps make us long for a tropical getaway! This "Jamaican me crazy" shrimp dish is easy and oh-so-delicious!
In a deep skillet or pan, saute 2 tablespoons coconut oil over medium heat, then add curry.
Stir and heat for just a couple of minutes, then add tomatoes, orange bell pepper, and habanero pepper.
Saute vegetables just until tender (about two minutes), then add 1 cup coconut milk. Bring this mixture to a boil.
Once boiling, add the shrimp. The shrimp will cook quickly in about 3 to 4 minutes. Serve over coconut rice.
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