Jamaican Curried Shrimp or Chicken


Adjust the amount of heat to your taste. Spicy or not, this is quick and delicious! Barb L.

Serves: 4


1 ½ pounds extra large shrimp, peeled and deveined

2 Tbsp of a Combination of Flying Olive Cilantro and Roasted Onion or Garlic AND Baklouti Green Chili Extra Virgin Olive Oil (Fellow wimps, I use 1 Tbsp plus 2 tsp of the Cilantro and Roasted Onion or Garlic and a ¼- ½ tsp Baklouti, adding more later if I need a little more heat. Of course, you can leave the Baklouti out entirely)

1 tsp fresh minced thyme or ½ tsp dried

2 large cloves garlic, minced

1 medium chopped onion (I use the sweet, but use whatever onion you prefer)

2 green onions, root end removed and white and light green parts only, chopped

½ -1 Tbsp curry powder of your choice of spiciness

1 Scotch bonnet or other spicy pepper, if desired, optional (I don’t use any)

1 Tbsp tomato paste

1 cup coconut milk

½ red or green bell pepper, or a combination

1 ½ cups chicken or veggie broth, low salt

Salt and Pepper to taste

2 Tbsp of chopped cilantro leaves for garnish


Heat the Flying Olive EVOO(s) of Choice over medium heat in a heavy bottomed Dutch oven or large skillet. Add the onions, garlic, thyme, curry powder, and sauté for about 2-3 minutes. If using a spicy pepper, add it now).

Add the tomato paste, green onions, and stir well. Pour in the coconut milk and the broth. Bring to a boil. Turn the heat down to simmer and cook for about 7-10 minutes or until desired thickness. Add more broth or coconut milk, if desired. Toss in the shrimp and cook until then turn pink and translucent, about 2-4 minutes.

Adjust for salt, pepper, and spiciness (this is where I add the additional Baklouti, a few drops at a time, tasting as I go, as needed). Serve over wild or brown rice or a grain medley. Garnish with the chopped cilantro.

Submitted by Barb L.