Ingredients

• 2 lb large shrimp, peeled and deveined
• 2 tablespoons Jamaican curry powder, divided
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 sprigs fresh thyme (or 1 teaspoon dried)
• ½ teaspoon ground allspice
• 1 (13.5 oz) can coconut milk
• 1 whole Scotch bonnet pepper
• 2 green onions, sliced
• Cooked rice, for serving

Instructions

1. Toss the shrimp with 1 tablespoon of the curry powder and the salt. Set aside.
2. Heat the oil in a large skillet over medium. Add the remaining curry powder and stir for 30 seconds until fragrant.
3. Add the onion and bell pepper and cook 4 minutes, until softened. Stir in the garlic, ginger, thyme and allspice and cook 1 minute more.
4. Pour in the coconut milk, add the whole Scotch bonnet and simmer 5 minutes, until slightly thickened.
5. Add the shrimp and simmer 3 to 4 minutes, stirring once, until they curl and are opaque all the way through when you cut one in half. Remove the Scotch bonnet and thyme stems.
6. Sprinkle with green onions and serve hot over rice.

Notes

• Don't let the Scotch bonnet burst unless you want serious heat.
• Leftovers keep 2 days in the fridge. Reheat gently until steaming hot.