11 - 12 pcs Shrimp, medium with tail-on
3 Garlic Cloves, diced or mashed
¼ Cup Onion, chopped
½ Scotch Bonnet Hot Pepper (Keep Seeds & Membrane)
½ Red Bell Pepper, sliced
½ tsp Adobo Powder
⅛ tsp Larry season
⅛ tsp Garlic Powder
⅛ tsp Onion Powder
½ tsp Coconut Brown Sugar
⅛ tsp Cayenne Pepper
⅛ tsp Black Pepper
⅛ tsp Paprika
1 pinch Dry Thyme
½ tsp Jamaican Choice Calypso Hot Sauce (optional, but it adds a nice flavor)
1 tsp Tomato Paste
3 tbsp Water
3 tbsp Grapeseed Oil or Vegetable
Step 1: Clean your shrimp with cold water and ½ a lime. This helps with the fishy smell and it makes your shrimp absorb a nice flavor.
Step 2: Add the 3 diced/mashed garlic cloves along with your dry ingredients; adobo, larry season, garlic powder, onion powder, black pepper, cayenne pepper, paprika, and Jamaican Choice Calypso Hot Sauce to the shrimp. Mix well and let it marinate for 15 - 20 minutes.
Step 3: In a nonstick skillet over medium heat add your oil and onions. I stry the onions for about 2 minutes. Then, I add a dash of coconut brown sugar and let it lightly fry for another 2 - 3 minutes on low heat. Make sure you don't burn the onions.
Step 4: Now add your shrimp, let it cook on both sides for 2 minutes on medium heat. Make sure it turns into a nice color and it hardens. Feel free to cook it for a minute or two if it does not appear fully cooked.
Step 6: Add your sweet red peppers and your scotch bonnet pepper. Let it cook for 2 - 3 minutes. Then remove the scotch bonnet pepper from the pot. However, if you like spicy food you can keep it in there, but I usually remove it, because I am looking for a flavor from the pepper, and not necessarily heat.
Step 5: Add your tomato paste mixed with water into the pot, and stir it well. Let it cook for 3-4 minutes on medium low heat.
Step 7: Add your thyme and a little more water if you are looking for a saucy consistency. In the photo above, I added 1 tablespoon of more water and let it cook on low heat for 5 - 6 minutes. Stir well!
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