Serves 6

Ingredients
1.5lbs shrimp, jumbo shrimp if you can get hold of them but any will suffice
1-2 scotch bonnet peppers, finely chopped with seeds removed
12 spring onions
6 shallots
6 garlic cloves, crushed or finely chopped
1 teaspoon curry powder
small bunch flat leafed parsley
small bunch corriander
1 tablespoon grated fresh ginger
3fl oz dark rum
4 large tomatoes diced
2 tablespoons tomato paste
8 fl oz fish stock
juice 2 limes
teaspoon sugar
1 bay leaf

Method
Fry the shallots, spring onions, chillies and garlic in a large, heavy-based frying pan, over a medium heat. Add the ginger and curry powder as the onions become glassy. Fry until the ingredients start to brown.

Add the tomatoes, bay leaf and half the parsley and coriander, turning up the heat for a couple of minutes. Then add the rum and sugar, fish stock and tomato paste and bring the mix to the boil. Simmer for about 10 minutes or until mixture has thickened.

In a separate bowl, marinate the shrimp in well-seasoned lime for at least half an hour and then add it to the tomato mixture, gently simmering until they are cooked through.

Garnish with the rest of the parsley and coriander and serve with rice.