Curry Shrimp Stew

1. Peel and devein the jumbo shrimp. Set aside.

2. Chop the red bell pepper, green bell pepper, and yellow onion into small pieces.

3. In a large pot, combine the shrimp, chopped vegetables, minced garlic, and green onion.

4. Add the water or broth, coconut milk, thyme, and scotch bonnet pepper to the pot.

5. In a separate small bowl, make the cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water until smooth.

6. Pour the slurry into the pot to thicken the stew.

7. Add curry powder, old bay seasoning, smoked paprika, cumin, all spice, onion powder, salt, and pepper to the pot.

8. Bring the mixture to a boil, then reduce to simmer.

9. Cook for about 10 to 15 minutes until shrimp is cooked through and the stew thickens.

10. Taste and adjust seasoning as needed, adding more if desired.