Buss Dung Shrimp
Buss Dung Shrimp
Ingredients
- 1 pound shrimp, peeled, deveined, tails on or off
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon coconut oil
- 2 tablespoons garlic, chopped
- 1 tablespoon fresh thyme
- 1 tablespoon curry powder
- 1 tablespoon all-purpose seasoning
- 1 tablespoon paprika
- 1 cup coconut milk
- 1/2 cup water
- 1 tablespoon butter
- 1/2 cup bell peppers, sliced (red and green recommended)
- 1/2 cup onions, sliced
- 1/4 cup scallions, chopped
- 1 Scotch bonnet pepper, whole
- 1 teaspoon chili flakes, optional
Instructions
- 1
Ensure the 1 pound of shrimp are peeled and deveined. You can leave the tails on or remove them based on your preference.
⏱️ 5 min
- 2
Season the prepared shrimp with 1 teaspoon of salt and 1 teaspoon of black pepper. Mix well to ensure the seasoning is evenly distributed over all the shrimp.
⏱️ 2 min
- 3
Place a large pot or deep skillet over medium-high heat. Add 1 tablespoon of coconut oil. Once the oil is hot and shimmering, add 2 tablespoons of chopped garlic and 1 tablespoon of fresh thyme. Sauté these aromatics for 30 seconds, stirring constantly, until fragrant.
⏱️ 2 min
- 4
Add 1 tablespoon of curry powder, 1 tablespoon of all-purpose seasoning, and 1 tablespoon of paprika to the pot. Stir well to combine these dry seasonings with the sautéed aromatics, cooking for about 30 seconds to toast the spices.
⏱️ 1 min
- 5
Pour in 1 cup of coconut milk and 1/2 cup of water. Stir the mixture thoroughly to ensure all ingredients are well combined and there are no lumps from the dry seasonings.
⏱️ 1 min
- 6
Add 1 tablespoon of butter to the pot, allowing it to melt into the sauce. Then, add 1/2 cup of sliced bell peppers (red and green are recommended for color), 1/2 cup of sliced onions, and 1/4 cup of chopped scallions. Carefully place 1 whole Scotch bonnet pepper into the mixture without breaking it.
⏱️ 2 min
- 7
Bring the entire mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the sauce simmer gently for 5 minutes, allowing the flavors to meld and the vegetables to soften slightly.
⏱️ 5 min
- 8
After the sauce has simmered for 5 minutes, add the seasoned shrimp to the pot. Stir gently to mix the shrimp into the sauce. Cook for only 2 to 3 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp, as it cooks very quickly.
⏱️ 3 min
- 9
For an extra kick of heat, stir in 1 teaspoon of chili flakes to the dish, if desired.
⏱️ 1 min
- 10
The Buss Dung Shrimp is now ready to be served. It is traditionally served hot with white rice.
Kitchen Tools
Nutrition Facts (per serving)
Buss Dung Shrimp
- 1 pound shrimp, peeled, deveined, tails on or off
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon coconut oil
- 2 tablespoons garlic, chopped
- 1 tablespoon fresh thyme
- 1 tablespoon curry powder
- 1 tablespoon all-purpose seasoning
- 1 tablespoon paprika
- 1 cup coconut milk
- 1/2 cup water
- 1 tablespoon butter
- 1/2 cup bell peppers, sliced (red and green recommended)
- 1/2 cup onions, sliced
- 1/4 cup scallions, chopped
- 1 Scotch bonnet pepper, whole
- 1 teaspoon chili flakes, optional
Instructions
- 1
Ensure the 1 pound of shrimp are peeled and deveined. You can leave the tails on or remove them based on your preference.
⏱️ 5 min - 2
Season the prepared shrimp with 1 teaspoon of salt and 1 teaspoon of black pepper. Mix well to ensure the seasoning is evenly distributed over all the shrimp.
⏱️ 2 min - 3
Place a large pot or deep skillet over medium-high heat. Add 1 tablespoon of coconut oil. Once the oil is hot and shimmering, add 2 tablespoons of chopped garlic and 1 tablespoon of fresh thyme. Sauté these aromatics for 30 seconds, stirring constantly, until fragrant.
⏱️ 2 min - 4
Add 1 tablespoon of curry powder, 1 tablespoon of all-purpose seasoning, and 1 tablespoon of paprika to the pot. Stir well to combine these dry seasonings with the sautéed aromatics, cooking for about 30 seconds to toast the spices.
⏱️ 1 min - 5
Pour in 1 cup of coconut milk and 1/2 cup of water. Stir the mixture thoroughly to ensure all ingredients are well combined and there are no lumps from the dry seasonings.
⏱️ 1 min - 6
Add 1 tablespoon of butter to the pot, allowing it to melt into the sauce. Then, add 1/2 cup of sliced bell peppers (red and green are recommended for color), 1/2 cup of sliced onions, and 1/4 cup of chopped scallions. Carefully place 1 whole Scotch bonnet pepper into the mixture without breaking it.
⏱️ 2 min - 7
Bring the entire mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the sauce simmer gently for 5 minutes, allowing the flavors to meld and the vegetables to soften slightly.
⏱️ 5 min - 8
After the sauce has simmered for 5 minutes, add the seasoned shrimp to the pot. Stir gently to mix the shrimp into the sauce. Cook for only 2 to 3 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp, as it cooks very quickly.
⏱️ 3 min - 9
For an extra kick of heat, stir in 1 teaspoon of chili flakes to the dish, if desired.
⏱️ 1 min - 10
The Buss Dung Shrimp is now ready to be served. It is traditionally served hot with white rice.