Island Breeze Shrimp & Rice

Ingredients

1/4 c rice cooked to package directions (I like Uncle Ben's)

20 large shrimp. Peeled and deveined. Tails off

1 tsp kosher salt

Sprinkle of crushed red pepper.

Black pepper to taste

Onion powder

Garlic paste 1/2 tsp

All spice 1/4 tsp

Curry Sauce

1/4 or less red bell pepper diced small

1/4 or less yellow onion, small dice

8 cubes of frozen mango, small dice or about 1/4 of a fresh mango

1 can coconut milk

2 tsp curry powder

1-2 tsp of salt (taste after adding 1st tsp and add more as needed)

2 dashes scotch bonnet pepper sauce (find in the international aisle at any grocery store in the Jamaican section)

directions

Sauté shrimp in pan with a drizzle of olive oil.

Brown on one side. About 2 min on medium high heat.

Flip over about 20-30 sec.

Remove and put in curry sauce. They'll continue to cook a bit in the hot sauce so you don't want to over cook them by keeping in pan too long.

Curry Sauce

Sauté ingredients with a little olive oil until soft.

Add 1 can coconut milk

Let sauce simmer on low while you season and cook the shrimp.

Serve over rice with a few fried plantain!