Preparation Time: 30 minutes
Cooking Time: 40 minutes
Country: Trinidad and Tobago
1/2 pound peeled and deveined medium shrimp
1 tablespoon white wine vinegar
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon ground cumin
2 tablespoons olive oil
1 small onion, minced
1 celery stalk, minced
1 small carrot, minced
1/2 red bell pepper, minced
1/4 scotch bonnet chile pepper, minced
2 cloves garlic, minced
1 tablespoon curry powder
1/2 cup water
2 potatoes, cubed
2 cups hot water
1 cup frozen French cut green beans, thawed
1 bunch fresh cilantro leaves, chopped salt and pepper to taste
METHOD / DIRECTIONS:
Toss the shrimp, white wine vinegar, seafood seasoning, and cumin together in a bowl.
Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 2 cups hot water and bring mixture to a boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the shrimp and cook another 5 minutes. Sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.
Serve this over steamed basmati rice or with naan.