Shrimp in Coconut Pumpkin Sauce can also be likened to Jamaican Run Dung/Down (Jamaican Recipe) with a special twist – Pumpkin.

INGREDIENTS:

1 lb Shrimp
3 cups Coconut milk
1 cup Pumpkin, diced
3 stalks Escallion, chopped
1 small Onion, chopped
4 cloves Garlic, chopped
Scotch Bonnet pepper
1 1/2 tsp fresh Thyme leaves
1 small Tomato, diced
3 small Sweet Peppers, diced
5 Pimento Seeds
Salt and Pepper to taste
2 tbsps unsalted Butter

DIRECTIONS:

1. In a pot (Dutch pot if you have), melt butter.
2. Sauté escallion, onion, garlic, pepper and shrimp and thyme until onion is tender.
3. Remove shrimp and set aside for later use.
4. Add coconut milk to the same pot
5. Add all other ingredients (including pumpkin and pimento), reserving half of the tomato and escallion for later use
6. Boil until mixture looks oily and starts to separate (to look similar to a custard)
7. Add remaining tomato, escallion and cooked shrimp. Mix well and cook for 2 minutes
8. Salt and pepper to taste
9. Serve Shrimp in Coconut Pumpkin Sauce with your choice of boiled green bananas, white rice, boiled potato etc.

Serving size: 3 to 4 depends on how much you eat 🙂