Page 61 - Whats The Vibe By Chef Bruja

Prep Time: 5 - 10 minutes Cu y Shrimp

Co king Time: 35 - 45 minutes

Se ving Size: 3 - 4

Inst uctio s Ing edients

• First, begin to clean your shrimp; you want to devein both sides with a life or fork splitting directly down the middle

• One pound raw jumbo or large shrimp.
lines of your shrimp and removing the poop. Then clean under cold water and vinegar and lemons or lime. After

cleaning your shrimp, pat dry and begin to season. You can take the tail off if you prefer. • 7.- 8 diced baby red potatoes.

• Season with 1 tbsp green seasoning/sofrito, 1 tsp Old Bay, 1 tsp turmeric, 1 tsp dash original, 1 tsp ground pepper, 1 • 1 1/4 cup coconut milk. ( 1 13.5 oz can )

tbsp Chef Bruja everything seasoning, 1 tsp coriander, 4 tsp curry powder, 1 tsp garlic powder, and 1 tsp Frank red
• 1/2 cup chicken stock. ( optional )

hot sauce. Mix thoroughly, cover with a lid or aluminum foil, and place in the fridge to marinate for at least 30 min-
• 2 tbsp extra virgin olive oil.
utes.

• One chopped green onion.
• Prep your vegetables. Begin by washing your baby red potatoes under cold water and scrub if need be. Pat dry and

cut your potato into four small pieces, do this for all 7 - 8 potatoes. • 1 - 2 Scotch bonnet. ( optional ) ( this will add a slight spice )

• Chop one green onion up—no rhyme or reason to this. • 5 - 6 minced garlic cloves. 2 tbsp.

• Wash and drain your one bunch of spinach. Then grab your 5 - 6 garlic cloves, and you want to smash them. You can
• 1/4 cup chopped orange pepper. ( optional )
do this with your knife but be careful. You want to lay the knife flat on its side, on top of the garlic cloves, with your
• 1/4 cup chopped yellow pepper ( optional )
dominant hand holding the handle and your other hand smashing on the side of the knife. Please repeat this step for

• 1/4 cup chopped red pepper.
all your cloves, then mince them into small fine pieces. This brings the flavor out of your garlic more. ( if you don't

feel comfortable doing this with your knife, take something with a flat bottom and heavy, and push the item's weight • 1/4 cup diced red onion.

onto the garlic cloves till they are cracked open. ) • 1/4 tsp of fresh thyme. ( 1 - 3 sprigs )

• Chop up 1/4 of each of your peppers into small squares and set aside. Do the same for your red onion.
• 1/4 tsp fresh grated ginger. ( optional )
• Grab your wide in skillet. Make sure it has some depth because we will be making the sauce in it. If you have a cast
• 1 tsp Old Bay.
iron, a 10 - 12 inch will suffice.

• Place your heat on medium-high and put 1 tbsp of extra virgin olive oil to heat. After your pan heats up, you can • 1 tsp turmeric.

place your hand above the pan to test the temperature. It will take 1 - 2 minutes to cook on each side. Get your • 1 tsp Ms. Dash original. ( optional )

shrimp and grill them. Once they are pink on both sides, please remove them and set them aside to cool for later use. • 1 tsp ground pepper.

• Recoat your pan with 1 tbsp of extra virgin olive oil and put all the vegetables you chopped up. Let this cook for about
• 1 tbsp Chef Bruja everything seasoning. ( optional )
5 minutes till they have browned slightly.
• 1 tsp coriander.
• Add 1 1/4 cup of coconut milk and mix everything. Place your heat on low to medium.

• The coconut milk will break apart after about 5 — 8 minutes and bubble. Once it is fully broken up, add 1/2 cup of • 4 tsp ( authentic ) Jamaican curry powder ( preferably no salt so
you can salt to your liking ) ( I usually use three different types of
chicken stock if you choose not to add 1/2 cup of water to replace it. Jamaican curry powder, but one is good )

• Mix this and place a lid on it to boil the potatoes. The potatoes will be done in about 20 - 25 minutes, if not less, but
• 1 tsp garlic powder.
every 5 minutes, mix. Repeat this step till the potatoes are soft and ready. This is so that your coconut milk doesn't

• 1 tsp Franks red hot sauce ( optional )
burn.

• Begin to season your sauce. Remember to start with a bit of seasoning, taste, then add more if you'd like.

• Grate 1/4 tsp of ginger, 1 tsp Old Bay, 1 tsp turmeric, 1 tsp Ms. Dash original, 1 tsp ground pepper, 1 tbsp Chef Bruja
Shrimp Ing edients
everything seasoning, 1 tsp coriander, 4 tsp Jamaican curry. Mix and let the potatoes cook.

• Add your cooked shrimp once your potatoes are soft, and you can easily stick a fork through it.

• Mix thoroughly and keep on low heat to heat up. Once it's warm enough, enjoy! • 1 tbsp green seasoning/sofrito.

• 1 tsp Old Bay.

• 1 tsp turmeric.

• 1 tsp Ms. Dash original. ( optional )

• 1 tsp ground pepper

When you’re cooking this dish, you • 1 tsp Chef Bruja everything seasoning. ( optional )

will probably have to keep adding • 1 tsp coriander.

water gradually because the sauce • 4 tsp ( authentic ) Jamaican curry powder ( preferably no salt

may thicken up too much. Continue so you can salt to your liking ) ( I usually use three different

to do this to maintain that creamy
types of Jamaican curry powder, but one is good )
consistency.
• 1 tsp garlic powder.

• 1 tsp Franks red hot sauce. ( optional )

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