Peel and remove the head from the prawns and put it aside to make the prawn stock.
Devein the prawns and marinate it with salt and pepper and put aside.
Put the prawn heads and shells in a saucepot with the water and cook until it comes to a boil. Separate the shell and pwarn stock and put the stock aside for later.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the onion, garlic and pimento berries, sauté for half a minute
Add the bell pepper, carrot, okra, escallion and scotch bonnect pepper and cook for another 3-4 minutes.
Add the prawn stock made earlier along with the coconut milk and thyme. Bring to a boil then turn the heat down.
Once the vegetables are cooked and the liquid reduced, add the prawns to the sauce. Cook until the prawns are pink, about 3-5 minutes.