Lost Coast Curried Shrimp

Shrimp is great to eat in any season, and on any coast. This dish will bring a nice pepper delight to your night, and will leave you with a full belly and a lovely tingle on you lips.


- 2 tablespoons oil

- 3 tablespoons water

- 2 tablespoons butter

- 2 pounds medium to large raw prawns, shelled and de-veined

- salt and pepper to taste

- 2 heaped teaspoons curry powder(Iggy prefers Jamaican)

- 1 onion, chopped

- 1 spring onion, chopped

- 2 thyme sprigs, or 1 tablespoon dry thyme

- 1/4 teaspoon brown sugar

- 8 garlic cloves, flattened with heavy knife

- 1 tomato, de-seeded and chopped

- 1 tablespoon Iguana XXX Habanero Pepper Suace


Mix all the marinade ingredients in a bowl, add the prawns and marinate for 15-30 minutes. Heat the oil in a large pan and brown four of the marinated garlic cloves. Add the rest of the ingredients to the bowl and gather all remnants of curry; add that to the pot. Lower the heat, cover and cook for 5 minutes. Remove the cover, stir in the butter and simmer for a further 5-10 minutes, covered. Serve immediatly, with rice.

Yield: 4 servings Heat level: Medium

Sauces you can use in this recipe.

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