- 2 lbs medium shrimp shelled and deveined
		
		- 2 tablespoons curry
		
		- 2 cloves garlic
		
		- 2 medium onions diced
		
		- 3 sweet pepper diced (1red 1green 1yellow)
		
		- 3 tablespoon oil
		
		- 1 teaspoon salt
		
		- 1 tablespoon cornstarch
		
		- 3 stalks escallion crushed
		
		- 1 green scotch bonnet pepper (hot pepper) finely chopped
		
		- 1 medium potato (diced)
		
		- 1/2 cup water
		
		- 1 tablespoon jerk sauce or meat seasoning
		
		- 1/2 lb tomato cut in wedges

	Serves 4-6

		Heat oil in a frying and add crushed garlic and curry,
			stir-fry until it begins to simmer and smell.
		Do not burn.

		Add salt, scotch bonnet pepper, jerk sauce, escallion to
			stir-fry for 1 minute.

		Add water and potatoes simmer until potatoes are cooked
			and add shrimp.

		Cook for no longer than 5 minutes.

		Add diced onions, sweet pepper and cornstarch mixed
			with tablespoon water.

		Continue to cook, stirring constantly until gravy thickens
			(if too thick add a little water)

		Turn off heat and stir in tomato wedges and serve with
			white rice