Shrimp With Sweet Corn Sauce

READY IN: 1hr 30mins
Recipe by pattikay in L.A.

This is a delightful dish from Taste of the Caribbean by Rosamund Grant. This comes together quickly (after marination) and can easily be made as mild or spicy as your family likes. Note: the original recipe calls for marinating the shrimp using "spice seasoning" - I used garam masala, but I'm sure other spice combinations that you like would be good. I also added a whisper of cayenne to the mix before serving, and will probably add a whole jalapeno next time instead of a half as called for. I have also made this with chicken, which was also very good. Prep time includes marination time.

Top Review by The Flying Chef

Absolutely gorgeous!! This was so good I made as is except I added some snow peas, had to use them up. Great recipe for adaptation by the way. I also could not get a jalapeno at the store, so surprised, usually always have them, so I used a red chili instead. This recipe is soooo good I will be making often. All the flavours go so well together it is just an all out exceptional dish. Thank you so much for sharing pattikay in L.A.

Ingredients Nutrition

  • 1 -2 lb shrimp, peeled and deveined (depending on how "saucy" you want the end result to be, I have also used cubed, boneless chicken.)
  • garam masala, for dusting (or any spice combination you prefer)
  • 1 lemon, juice of
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 -4 tablespoons tomato paste
  • 12 teaspoon dried thyme
  • 12 teaspoon cinnamon
  • 1 tablespoon chopped fresh cilantro (I used dried)
  • 12 jalapeno, chopped (or other hot pepper)
  • 6 -10 ounces corn (frozen or canned, I used more than the 6 oz called for in the original recipe)
  • 1 14 cups coconut milk


  1. Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a Cajun mix rather than the garam masala).
  2. Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.
  3. Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.
  4. Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.
  5. Add the tomato paste and cook over low heat, stirring.
  6. Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).
  7. Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.
  8. Add to the pan and simmer till reduced.
  9. Add the shrimp and reserved corn and simmer for about 5 minutes.
  10. Season to taste with salt and pepper.

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