Remove the outer shell of the shrimp and devein them. Squeeze
the lime or lemon juice over the shrimp, give it a good stir, then
rinse with cool water. Drain and get ready to season so it can
Chop the scallion, thyme, onion, peppers, tomato and garlic. In
a large bowl add the clean shrimp with salt, black pepper, chopped
scotch bonnet and bell peppers, thyme and scallions. Give it a good
stir and allow it to marinate for at least 20 minutes.
In a large sauce pan, heat the oil over a med/high heat, then
add the sliced onions and garlic. Allow that to cook on a med heat
for about 3-4 minutes or until they get soft and edges start going
golden. Add the curry powder, stirring for a couple minutes until
the flavours are released. Turn the heat down slightly to allow the
powder to heat for 2-3 minutes.
Once hot, slowly add the water to start making a curry paste.
Bring to a boil, then reduce heat to a gentle simmer. After about 4
minutes, turn up the heat to burn off the excess water, forming a
Add the marinated shrimp and veggies from the large bowl and
stir on medium heat. With the lid open and the shrimp at a rolling
boil. Cook the shrimp for about 5-7 minutes.
Once the shrimp has cooked through (the colour has changed and
starts to curl), let simmer and serve!