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Jamaican Coconut Rundown Shrimp With Scotch Bonnet And Scallions

Name: Jamaican Coconut Rundown Shrimp With Scotch Bonnet And Scallions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 500 g raw large shrimp, peeled, deveined, tails-on; 400 ml full-fat coconut milk, canned full fat; 2 medium plum tomatoes, chopped; 4 stalks scallions, chopped; 1 whole scotch bonnet pepper, pierced with a fork, left whole; 4 sprigs fresh thyme sprigs; 3 cloves garlic, minced; 1 tbsp lime juice, freshly squeezed

Juicy shrimp gently simmered in a reduced, fragrant coconut cream broth infused with thyme, garlic, fresh tomatoes, and scallions.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Coconut Rundown Reduction

Simmering rich coconut milk until reduced, thick, and shiny before finishing with fresh seafood and aromatics.

Instructions

Step 1: Pour full-fat coconut milk into a wide skillet or pan over medium-high heat and bring to a simmer.
Step 2: Reduce heat to medium and cook coconut milk for 10 to 12 minutes, stirring occasionally, until it thickens and renders down into a rich, custard-like consistency.

Step 3: Add garlic, chopped scallions, tomatoes, fresh thyme sprigs, and the whole pierced scotch bonnet pepper.

Step 4: Simmer sauce for 5 minutes until vegetables soften and aroma deepens.

Step 5: Season raw shrimp with a salt pinch and submerge into simmering coconut reduction. Cook shrimp for 3 to 4 minutes until pink and opaque throughout.

Step 6: Remove whole scotch bonnet pepper and thyme sprigs, stir in fresh lime juice, and serve immediately hot.

Cooking tips

Piercing the scotch bonnet whole allows heat and fruity pepper flavor to infuse without searing spice intensity.
Reducing coconut milk properly until oil begins separating creates the iconic creamy base of traditional rundown.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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