You’re just three steps away from serving up these amazing Jamaican curried shrimps. With juicy prawns and crunchy peppers drenched in an easy, delicious curry marinade, this dish is perfect served on a bed of rice or with your favourite bread or veggies. The earlier you make them, the more the flavours can infuse, so try making these in the morning to enjoy at teatime for a rich, spicy dinner that cooks in just 20 minutes.
- 600g shelled medium to large raw prawns
- 2tbsp oil
- 12 Peppadew peppers
- 60g butter
- 1 spring onion, trimmed and chopped, to garnish
- Lime cheeks and basmati and wild rice, to serve
- For the marinade:
- 1 onion, peeled and finely chopped
- 2-4 garlic cloves, peeled, flattened and left whole
- 1 ripe tomato, skinned, deseeded and chopped
- 1⁄2 Scotch bonnet, or 1 small, thin red chilli, deseeded and finely chopped
- 2 thyme sprigs
- 2-3 rounded tsp medium curry powder
- Good pinch of brown sugar
Mix all the marinade ingredients in a shallow dish, add the prawns and marinate for 15-30 mins.
Heat the oil in a large frying pan, add the marinated garlic cloves and let them sizzle for 1 min. Add the rest of the marinade and the prawns to the hot oil. Reduce the heat, cover and cook for 3-4 mins, until all the prawns are pink.
Take off the lid, stir in the peppers and butter and simmer for a few mins. Garnish with spring onions. Serve with lime cheeks and rice.
Top tip for making Jamaican curried shrimps
If you don’t have Peppadew peppers, add chunks of fresh red pepper. Buy the biggest and best prawns you can find and afford.