Jamaican Curry Shrimp Recipe

Season shrimp:
1 lb Raw shrimp, peeled and de-veined
½ tsp Black pepper
½ tsp Salt
2 tsp Curry powder
Curry sauce:
½ Green bell pepper, julienned
½ Red bell pepper, julienned
1 Small onion, chopped
3 Cloves garlic, minced
2 Tbsp cooking oil
1 Sprig fresh thyme
½ tsp Salt
2 Tbsp Coconut milk
1 Tbsp Curry powder
1 Tbsp Ketchup
½ tsp Hot pepper sauce
1 Tbsp cornstarch
1 cup Water

Peel, de-vein raw shrimp and season with black pepper, salt and curry powder, set aside
Julienne green and red bell peppers and onion; mince garlic
Heat cooking oil on High in sauce pan
Saute peppers, onion and garlic until onion is transparent;
add 1 spring of fresh thyme
Reduce heat to Medium-High and add coconut milk
Add salt, ketchup, hot pepper sauce and curry powder; stir
Lower to Medium heat and add shrimp to vegetables and saute until shrimp begins to turn pink
Mix water and cornstarch together and add to saucepan
Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;
add salt and pepper to taste