While this post is sponsored, as a credible food columnis food consultant who values her name and reputation more than money, Kari Alana only endorses products she uses and recommends. Period. 

As an entrepreneur in the creative industries who has been blogging about for food for 10 years and who wrote a food column for 7 straight years, inspiration is always something that I seek to slather like good quality room temperature butter on a perfectly toasted slice of homemade hardough bread.  Recently I had to to look no further  than a box of goodies that arrived at my door from Highnoon Spice

Immediately, I started salivating because these are  not just any regular supermarket, but spices that were grown in Jamaica and bottled with great care to preserve the same characteristics that make me shine with national pride. Spices like scotch bonnet peppers, ginger, allspice and Caribbean red peppers grown and harvested in my home country are given the royal treatment, so that when they arrive to your kitchen, you literally get a real taste of Jamaica.  The best part is that there is no preservative nor additive so Highnoon Spice is in every way, the real McCoy.

I have been using them for over a year now, ever since they contacted me and sent me a bottle for my comments prior to even selling. Due to their ethos- supporting small Jamaican farmers and creating value-added products that preserve their hard labour- I had to support. I fell in love with their purpose and then I fell in love with their products. It’s a labour intensive, handmade small batch process that guarantees high quality spices.

We have created a relationship and I have consulted with them on their product development, branding and packaging and I am really, really proud of their growth. They are always selling out on Amazon but are also available for purchase direct on their site and if you are willing to pay for international shipping, they are willing to arrange that for you as well.  Otherwise, using an American-based freight forwarder is probably the best option if you are outside of the USA.

So, yeah. The food.

I have been pretty homesick for some time. There is something about this worldwide shutdown that makes me hunger for the comforting flavours of the Caribbean. These Highnoon Spice seasonings have literally transformed my cooking.  No longer do I have to reckon with trying to travel with fresh scotch bonnets from Kingston, connecting through Miami and then onward to Dubai, Jordan or now, Aruba. I literally can get it at anytime by ordering directly online. I use the Highnoon Spice Scotch Bonnet Seasoning and Highnoon Spice Ground Jamaican Pimento in this recipe.

So yeah… the food.

I have been looking to really kick things up a notch on the blog. And consider this to be several notches. I wanted to create a Spicy Keto Shrimp Bowl that had all the hints of Jamaica but in a recipe that brings all the comfort without the typical need for a nap after a typical carb laden, rice or ground provision heavy Caribbean Meal. I would go as far as to say you can even make this dish vegetarian by substituting cauliflower florets for the shrimp. Or if you are into seafood but not shellfish, use fish instead. Whatever it is that you decide to do, just do it.

I promise you that my house was smelling like a dream the whole time and I was so happy to finally wrap up the photo shoot so I could grab a spoon and tuck all the way in.  In this instance, I am so happy that my little one has no affinity for shrimp. Poor thing. More for me!

This makes a generous serving for one but you can increase portions to serve more.

I dressed this with my Jamaican Callaloo Recipe, that I also spiced up by adding some of the Highnoon Spice to the recipe. I wanted a really spicy bowl.  I also have a recipe for Cauliflower Rice from scratch if you are not using store bought packets. The only things that were not spicy were the cucumbers and the tomatoes that I grew in my brand new Victory Kitchen Garden. Those were great pacifiers in between spicy bites.  I am shameless to report that I probably finished this meal in 5 minutes. If so long. It was that scrumptious. And posting about it and seeing these images again make me wish I was eating it today instead of the soup I am currently making. But since this is so quick to make, I will definitely whip up another bowl tomorrow. Because.

WHEN YOU MAKE THIS:

WHEN you make this, because I KNOW you will. Because. You must.:D  Share with me using the hashtags #chefandsteward so I can be sure to reshare and give you props on my social media on IG, FB and Pinterest and even YouTubeYouTube if you send a video!  We also have a 1,600 strong very active and positive Grow Cook Build Bake CreateGrow Cook Build Bake Create group on FB where we share our cooking, gardening and kitchen and home inspirations. Trust me, it’s the most positive space on FB so come join us over there.

5 from 4 votes

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Spicy Jamaican Curry Shrimp Bowl

This is a keto bowl that is full of delicious, spicy Jamaican and Caribbean flavours that will make you get all the tasty flavours and textures of Caribbean food without the carb crash.

Course dinner

Cuisine Caribbean, Jamaican

Keyword atkins, caribbean recipe, cauliflower rice, Cauliflower rice bowl, chef recipe, clean eating, gluten free, healthy recipe, intermittent fasting recipe, jamaican, jamaican curry shrimp, jamaican recipe, keto, keto recipe, ketogenic, lchf, low carb, paleo, primal, sugar free, whole 30

Prep Time 3 minutes

Cook Time 20 minutes

Servings 1 Ish

Author Kari Alana of Chef and Steward

Ingredients

For Shrimp

• 2 hands full deveined and peeled shrimp (about 200g)
• 2 tbsp Organic Coconut Oil
• Highnoon Spice Scotch Bonnet Seasoning add to heat tolerance
• 4 dashes Highnoon Spice Ground Jamaican Allspice
• ½ tsp Betapac Curry Powder
• 2 tbsp Butter
• 2 cloves Garlic sliced
• ½ medium Onion sliced thinly
• 1 sprig Thyme
• 2 Dashes Maggi Season Up Fish Seasoning
• Himalayan Pink Salt To taste

For Rice

• 1 packet Cauliflower Rice (or make your own)
• 2 dashes Badia Complete Seasoning

For garnish

• 1 small snacking cucumber
• 2-3 cherry tomatoes
• ½ serving Jamaican Callaloo Recipe from blog

Instructions

1. Season shrimp with the dried spices.

2. Heat pan on med-high heat

3. When pan is hot, add coconut oil and curry powder

4. Add butter to oil and immediately add onions, thyme and garlic

5. Keep on stirring. After about minutes, add shrimp and allow them to sear for 1½ minutes on each side for a total cooking time of 3 minutes. Then remove shrimp immediately, leaving the oils and onions and garlic in the pan.

6. Add the Cauliflower Rice to the pan and stir to incorporate

7. Add the complete seasoning to the rice

8. Cook as per instructions. If frozen, steam and cover to remove the excess water, making sure to stir at regular intervals. Remove from heat and plate your bowl and enjoy!

Recipe Notes

You may purchase all your Highnoon Spices at www.highnoonspice.com

THINGS NEEDED:

When you shop for the ingredients on the links provided, you are directly helping me to to earn to pay for the cost of operating this site and creating recipes and inspiring posts for you. This has been a labour of love for 10 years and I share products that I used myself and recommend.