This recipe is from Erryll, a.k.a. Float, a.k.a. Cock Upon the Water, a fisherman down in Bluefields on the south coast. The recipe is simply stated as follows: “Burn de curry in h’oil, add de seasoning, okra, shrimp and water. H’allow to cook far a short while.” Eaten on a riverbank, after catching the shrimp and cooking it over an open fire, this is a true experience! Serve with rice and Mango Chutney.
The shrimp heads, tails and shells can be left on for better flavor and a more rustic dining experience.
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, game day
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, low carb, peanut free, soy free, tree nut free
Taste and Texturehot & spicy, juicy, savory, spiced
- 3 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 medium-size onion, chopped
- 1 whole scallion, chopped
- 1 clove garlic, minced
- 3 tablespoons seeded and diced sweet red pepper
- 1 slice Scotch bonnet pepper (any color)
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons tomato sauce or paste
- 1 cup water
- 1 cup sliced okra
- 1 pound medium-size shrimp, peeled and deveined
Heat the oil in a large skillet over medium-high heat. When it is very hot, add the curry powder. Cook, stirring, for 2 minutes. Add the onion, scallion, garlic, sweet pepper, Scotch bonnet pepper and black pepper. Cook, stirring constantly, for 3 minutes. Add the tomato sauce or paste and cook 3 minutes more. Add the water and blend well.
Add the okra and shrimp. Reduce the heat to medium, cover and cook until the shrimp are just cooked through, about 5 minutes. It is best served hot, straight out of the pan.
2006 Lucinda Scala Quinn