A quick, easy and spicy shrimp dish simmered in coconut milk, inspired by my trip to Ocho Rios, Jamaica.
I've always been a fan of Jamaican cuisine was, so when I went on vacation, I did my job to eat so much of their food locally as possible. There was a cooking demonstration one day when I was there and did very simple dish I have created new here. Scotch Bonnet pepper care is very hot. This little pepper packs a lot of heat, I have only 1/4 of the pepper with seeds and membranes and it was still hot, but not too much I could not eat. If you like spicy food, you can add more.
Please wear gloves when handling peppers with your fingers to avoid burning or accidentally touching your eyes or lichen.
