- 1 pack Deveined Shrimp, size 31-40 or preferred
- 1 tbsp Curry Powder of Choice
- 1 tbsp City Eats All Purpose Seasoning
- 1 tbsp City Eats Seafood Seasoning
- 1 Red Bell Pepper
- 1/2 Sweet Onion
- 2 stalks green Onions
- 3 cloves Garlic
- 3 sprigs Thyme
- 3 tbsp Oil
- 1/2 Lemon
- Scotch Bonnet Peppers (Optional)
- Chopped Corn (Optional
- 1 Carrot (Optional)
- 1 small Russet Potato (Optional
- Okra (Optional)
Chop & cut all veggies. In a medium sized Skillet, add oil and allow Skillet to heat before adding Curry Powder. You'll want to toast your Curry powder but do not burn it for long. Black Curry is no good.
Add Veggies to the skillet with Pepper and sauté while adding 1/4 cup Water or Rice Broth, a squeeze of Lemon juice, City Eats All Purpose & Seafood Seasoning and bring to a simmer for 5-7 minutes on low to medium heat.
Once Veggies have cooked, add cleaned and deveined Shrimp to pot. Be sure to rinse your Shrimp in cold Water and Lemon and Vinegar before adding to the pot. Spoon the sauce over the sauce for 3 minutes. Do not cook Shrimp for longer as overcooked Shrimp will become rubbery in texture.
Serve over Rice or Mashed Potatoes, top with Cilantro & enjoy!