Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/4 cup Jamaican Rasta Paste (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup coconut milk
- 1 tablespoon olive oil
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 teaspoon lime juice
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
- Step 2: Add Jamaican Rasta Paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
- Step 3: Pour in heavy cream and coconut milk. Bring to a simmer, stirring occasionally, until the sauce slightly thickens (about 2-3 minutes).
- Step 4: Stir in the cooked shrimp, scallions, and cilantro. Heat through for 1 minute.
- Step 5: Stir in lime juice. Season with salt and pepper to taste.
- Step 6: Serve immediately over rice, pasta, or with crusty bread for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated shrimp, gently warm it in the microwave or on low heat, avoiding overcooking which can make the shrimp rubbery.
- This creamy delight is fantastic served atop coconut rice for an extra dose of tropical flavor.
- To deepen the Rasta paste flavor, toast it lightly in the oil for 30 seconds before adding the cream, releasing its aromatic oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American