Island Breeze Shrimp & Rice
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
Garlic paste 1/2 tsp
All spice 1/4 tsp
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)
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.
Sauté ingredients with a little olive oil until soft.
Add 1 can coconut milk
Let suace summer on low while you season and cook the shrimp.
Serve over rice with a few fried plantain!