Jamaican Coconut Shrimp Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat some oil over medium heat and sauté onions and garlic until fragrant.
• STEP 2.Add bell peppers, thyme, allspice, and Scotch bonnet peppers to the pot and cook for a few minutes.
• STEP 3.Pour in coconut milk and chicken broth, and bring the mixture to a simmer.
• STEP 4.Add the shrimp to the pot and cook until they turn pink and are cooked through.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve the Jamaican Coconut Shrimp Stew over rice or with crusty bread.
• STEP 7.Garnish with fresh cilantro or parsley, if desired.

Cooking Tips

• For extra heat, leave the seeds in the Scotch bonnet peppers. If you prefer a milder stew, remove the seeds before adding them to the pot.
• Make sure not to overcook the shrimp, as they can become tough and rubbery. They should be cooked just until they turn pink and opaque.
• Feel free to add other vegetables like carrots or sweet potatoes to the stew for added flavor and texture.

Storage and Serving

• Leftover Jamaican Coconut Shrimp Stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop over low heat until warmed through.
• Serve the stew with fresh lime wedges for a burst of citrus flavor.