I’m officially two months away from turning 30 and although I am very excited to enter a new decade I’m also like... WAIT, WHAT??!
Last year, my boyfriend, who was actually pre-boyfriend took me on an amazing trip to Jamaica. This was my first time back since I was around 16 and I was so excited to honestly, EAT!
I am so obsessed with Jamaican Food! While we were there we ate the best food! Fresh caught fish, jerk lobster, brown stew chicken and thee BEST OXTAIL!
Anyway, this year for my 30th we’re headed back to JA! It’s a place that is so relaxing, has amazing food and it’s just a chill island. I wanted to switch it up but we had such a great time in Jamaica that I decided we’re gonna go back there. No fuss! That's all i want!
So, last night while I was at work I was thinking of what to cook for dinner and decided on some spicy curry shrimp. One of my little sisters/old co-workers (Hey Ayanna!) is Jamaican and her Mom is seriously the best cook (other than my Mom). One day at work she had curry shrimp with chick peas (garbanzo beans) and potatoes which is one of the ways to serve the dish and it was so good. I’m TRYING and by trying I use that word very loosely to not have that many carbs because, well - my waistline so I switched the regular potatoes for sweet potatoes. I actually LOVED IT! The sweet potatoes gave it a nice sweetness to the dish while the curry and peppers added a nice spice and might I add, slightly on the healthy side since I used sweet potatoes and served it over brown rice! OKKKUR!!
Anywho! Try the recipe below and remember to tag my Instagram name @justaddhotsauce_ and #justaddhotsauce
•1-2 pounds uncooked & deveined jumbo shrimp (can used fresh or frozen)
• 2 tablespoons curry powder
• 1 cup chicken stock
• 1 medium sweet potatoes, peeled and cubed
• 1 can garbanzo beans
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 1 habanero/ Jamaican pepper, minced (optional)
• salt, pepper, Goya adobo and sugar for seasoning
1. In a medium saucepan, heat about a tablespoon of olive oil over medium/high heat. Add the onions, garlic and hot pepper. Sauté for about 3 minutes.
2. Add in the cubed sweet potatoes. Let that cook for about 7 minutes until tender but not mushy. Add in the garbanzo beans.
3. Season with salt, pepper and Goya adobo seasoning.
4. Add in the curry powder and mix all together.
5. Add in the chicken stock, mix together and let simmer for about 10-15 minutes. Taste and season to your liking.
(Note- if it is too spicy, add some sugar to calm down the spice) 6. Once simmering, add in the shrimp and mix together. Lower the heat and cover with foil until shrimp is tender for about 3-4 minutes. Be sure to mix everything together so the shrimp is covered with the sauce!
7. Serve over brown rice, if you’re healthy! :)
Cheers to eating!