JAMAICAN CURRY SHRIMP & SCALLOPS

Jamaican Curry Shrimp & Scallops image

Provided by @MakeItYours

Number Of Ingredients 19

1 lb Tiger Shrimp ((or large shrimps))
1/2 lb Scallops
1 medium Green Bell Pepper
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1-2 Small Jalapeno Peppers
1 Small Small Onion
3 stalks Scallions
1 Cup sliced tomatoes ((optional))
3 Cloves garlic
2 packets Goya Foods Sazon Culantro y Achiote ((add less or more to taste))
4 tsp Jamaican Curry Powder
1 tsp Thyme
2 tbsp Cooking Oil
1 Can Coconut Milk ((13.5 FL. OZ))
1 Can Chicken Broth ((14 FL OZ))
1 tsp Scotch Bonnet Pepper Sauce ((Use less or more depending on your taste))
1 tsp Cornstarch
Salt and Pepper to Taste

Steps:

Peel, devein raw shrimp and season with black pepper, salt and 2 tsp curry powder and set aside
Slice peppers, scallions, tomatoes, onion and mince the garlic
Heat cooking oil on High in sauce pan
Saute peppers, scallions, tomatoes, onion and garlic
add 1 spring of fresh thyme
Reduce heat to Medium-High and add coconut milk and Chicken Broth (leaving a little to side and mix with cornstarch, set aside)
Add two packets of Goya Foods Sazon Culantro y Achiote, hot pepper sauce and curry powder and salt and pepper to taste.
Add shrimp and saute until shrimp begins to turn pink. During the last two minutes add scallops (lower the heat to Medium)
Add remaining chicken broth and cornstarch mixture.
Simmer for 1 minute, or until shrimp are firm and curry sauce has thickened;