Prawns Cooked In Coconut Milk With Okra (Jamaican Style)
Prawns cooked in coconut milk with okra is inspired by Jamaican rundown and you will love this flavourful creamy sauce over your prawns.
Servings 2 Servings
Calories 445kcal
Ingredients
- 500 g Prawns Remove shell
- 1 ½ Cup Coconut milk
- 90 g Okra Chopped
- 30 g Onion Chopped
- 8 g Scallion (string onion) Chopped
- 50 g Bell pepper Sliced
- 2 Cloves garlic Crushed
- 5 Pimento berries (allspice)
- Scotch Bonnet pepper Seed removed and finely chopped
- 3 Sprig thyme
- ¾ tsp Salt
- ⅛ tsp Black papper
- 2 tbsp Olive oil
Instructions
- After cleaning the prawns, pat with a paper towel to dry. In a kitchen bowl, season the pawns with the black pepper and ½ tsp of salt.
- Heat the olive oil in a non-stick skillet over medium-high heat. Add the prawns and cook for about one minute on both sides or until the prawns turn pink. Remove immediately to a bowl.
- Add the garlic, onion, scallion, scotch bonnet pepper and pimento (allspice) sauté for 2 to 3 minutes.
- Add the coconut milk and thyme. Cook for 5 to 10 minutes.
- Add the okra and bell pepper, cover and cook for about another 10 until the okra softens. Check to see when the custard like sauce started to thickens and reduce the heat to low.
- Once the okra cooks, return the prawns to the pot. Cook for another minute or two the turn the heat off.
Notes
The amount of scotch bonnet pepper you use is up to you. Since
Nutrition
Serving: 250g | Calories: 445kcal | Carbohydrates: 13g | Protein: 38g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 315mg | Sodium: 2432mg | Potassium: 765mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1658IU | Vitamin C: 48mg | Calcium: 214mg | Iron: 5mg