GWJamaica Cook Book

Ingredients

1 lb shrimp, cleaned and de-veined
1⁄4 cup vinegar
2 cups water
1⁄4 cup vegetable oil
1⁄4 cup scallion, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 sprig thyme
1 whole scotch bonnet pepper, chopped
1⁄4 cup green sweet pepper, julienne
1⁄4 cup red sweet pepper, julienne
1⁄4 cup okra, sliced
1 medium tomato, diced
1⁄2 cup carrots, julienne
1 tbsp soy sauce
1⁄2 cup string beans, julienne
1⁄2 tsp salt
1⁄2 tsp Caribbean traditions black pepper
1 packet spaghetti, boiled and drained
1⁄2 cup chicken stock
1⁄2 cup coconut milk
1⁄4 cup broccoli, chopped

Preparation

Wash shrimp in a solution of vinegar and water. Heat vegetable oil in a large skillet. Saute scallion, onion, garlic, thyme and scotch bonnet pepper for 2 minutes. Stir in shrimp and cook until shrimps turn pink in colour. Add sweet peppers, okra, tomato, carrots, soy sauce and string beans. Stir well, then season with salt and black pepper. Fold in the spaghetti, then pour in chicken stock and coconut milk. Allow to simmer for an additional 5 minutes. Add broccoli, heat through, and then serve immediately.