JAMAICAN CURRY SHRIMP

• Olive oil
• 1/2 of 1 small onion
• a few sprigs of thyme
• 3 cloves garlic, grated
• 1 medium potato, chopped
• 1 tsp grated ginger
• 1 jalapeno or scotch bonnet, seeded and diced
• 2 tbsp butter
• 3 tsp Jamaican curry powder
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/2 tsp cinnamon
• 1/2 tsp grated nutmeg
• 1 c vegetable stock
• 1 c coconut milk
• 1 tbsp ketchup
• 1/4 c cilantro, chopped
• 1 lb 10-15 ct shrimp, peeled and deveined
• s&p

TACO ACCOUTREMENTS

• Tortillas
• Guacamole
• Mango Salsa
• Shredded cheese & Cotija Cheese
• Fresh cilantro
• Lime

1. Add onion to a sauté pan with olive oil, and cook for a minute or two, over medium high heat.
2. Add a few sprigs of fresh thyme, garlic, ginger, and continue to cook for 2-3 minutes longer.
3. Add potatoes, jalapeño or scotch bonnet pepper, and butter.
4. Sauté for 2-3 minutes.
5. Add curry powder, onion powder, ground ginger, garlic powder, cinnamon, and grated nutmeg.
6. Sauté for approximately 2 minutes.
7. Stir in vegetable stock, coconut milk, ketchup, and salt.
8. Simmer for approximately 10-15 minutes.
9. Add in cilantro, shrimp and let simmer for another 5-10 minutes.
10. Remove from heat and serve with tortillas and accoutrements.