Aimee Fortney's 'Jamaican Me Crazy' Curry Coconut Shrimp - WSMV News 4

Aimee Fortney's 'Jamaican Me Crazy' Curry Coconut Shrimp

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Cooler temps make us long for a tropical getaway! This "Jamaican me crazy" shrimp dish is easy and oh-so-delicious!

  • 2 tablespoons coconut oil
  • 2 teaspoons curry
  • 2 plum tomatoes, chopped
  • 1 orange bell pepper, sliced
  • 1 habanero pepper
  • 1 cup coconut milk
  • 1 pound shrimp, peeled and deveined

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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