Supper was a rather quick and easy affair. It’s so convenient when all the ingredients and culinary ‘players’ are at your finger tips. I allowed the stored coconut milk to jump-start my curry/coconut sauce. Milk was simmered on low heat for a few minutes with a sprinkle of curry powder. Sauce was then seasoned with salt, black pepper to taste along with crushed garlic, diced onions, bell peppers and finely chopped scotch bonnet peppers.
As soon as sauce arrived at the right consistency, seasoned shrimp was added to sauce. I made sure to keep an eagle’s eye out for my seafood as same only needed just a couple of minutes on both sides. Skillet was removed from burner and all the goodness from the sauce was soaked up by the shrimp.
Curry/coconut shrimp was served with some left-over steamed Jasmine rice along with some roasted pumpkin pieces and onions. Nature’s butter (avocado) became part of the whole dish. It provided a smooth finish and temper the spicy shrimp dish.