Cooler temps make us long for a tropical getaway! This "Jamaican me crazy" shrimp dish is easy and oh-so-delicious!
AIMEE'S JAMAICAN ME CRAZY CURRY COCONUT SHRIMP
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; about 3 to 4 minutes. Serve over coconut rice.