Cassanova's Curry Shrimp

• 2 lb Raw Shrimp
• 1 medium Onion
• 3 clove Garlic
• 1/2 bunch Thyme
• 1 pinch Black pepper
• 1 tbsp Adobo
• 1 Seasoning salt
• 1 Scotch Bonnet Pepper
• 1/2 tbsp Olive oil
• 1/2 cup Vinigar
• 2 tbsp Curry Powder
• 1 box Mixed vegetables

1. Seasonings: Goya Adobo, blue mountain curry powder, black pepper, Lawry's seasoning salt, an onion, 2-3 cloves of garlic, scotch bonnet pepper, and Thyme.
2. Oil(any kind you cook with, I use olive), frozen or fresh shrimp.
3. If it's frozen make sure it's not the one that's cooked.
4. Also you with need Birds eye mixed vegetables(I only us this brand)
5. Let the shrimp thaw in a bowl with water and vinegar(if frozen).
6. If fresh follow the same step.
7. In the mean time cut up your onion and garlic
8. Remove shell from the shrimp.
9. Pour in dry seasoning.
10. 1 tbl spoon of each.
11. 1/2 tbs of black pepper.
12. Place onion, and garlic in a pot with 2 tbs of oil.
13. Cook until onions are soft.
14. Don't let them burn.
15. Pour in shrimp and let cook for about 3-5 mins.
16. Stir occasionally.
17. You should see the shrimp curl up like this
18. Once they have curled fill the bowl that had the shrimp with a half cup of water and pour into pot.
19. Increase the heat and bring to a slight boil.
20. At this point you could taste the gravy to see if it needs more seasoning.
21. Pour in frozen vegetables and Stir
22. Put in thyme and scotch bonnet pepper then cover the pot.
23. About a quarter of the pepper ( more if you could handle the heat) Reduce heat and cook for another 5 mins.
24. Serve with rice or roti

shrimp, onion, clove garlic, thyme, black pepper, salt, scotch, olive oil, vinigar, curry, mixed vegetables

Taken from cookpad.com/us/recipes/355696-cassanovas-curry-shrimp (may not work)