Curry Shrimp & Lobster me any day of the week please 😋! Recipe: 1lb Shrimp (cleaned and deveined) 3 Lobster Tails (remove the meat from the shell or you can cut the tails in half and leave the meat in if your prefer) For the Shrimp & Lobster: 2 tsp Curry Powder 1 1/2 tsp All Purpose Seasoning A dash of Salt 1 tsp Black Pepper 2 tsp Fish Seasoning 1/2 tsp Crushed Ginger or a small piece of Ginger 1 small onion, chopped 2 stalks Green onions, chopped 5 sprigs of Thyme 1/2 of a small Sweet Pepper, chopped 2 cloves Garlic, chopped or crushed 1/2 of a small piece of Scotch Bonnet Pepper, left whole or chopped (optional) Oil 1/2 tbsp Curry Powder 1 cup coconut milk (optional) 7 Pimento seeds (crushed or left whole) or 1/2 tsp grounded All Spice Berries Directions: Combine the Shrimp and Lobster in a bowl using all ingredients listed under “ For the Shrimp and Lobster”. Reserve about 1/4 cup of the chopped onions, green onions, garlic and sweet peppers. Preheat a pot with enough oil to coat it and then add in the 1/4 cup of onions, green onions, garlic and sweet peppers along with 1/2 tbsp curry powder to toast. Stir this mixture for about 1 minute or so and then add in the coconut milk. Cover the pot and allow the coconut milk to cook for about 3-5 mins. If it starts to dry out add in a small amount of water to loosen it up. Now add in the Lobster to cook first for about 2 mins and stir, then add in the Shrimp and all remaining ingredients. Add in a small amount of water at this point (about 2 cups or so) with the Shrimp and lobster and continue cooking until they are no longer translucent. You can also replace the water with Shrimp stock for some added flavor. Remove from the heat and enjoy with your favorite sides!
