Make Green Seasoning: Using a knife or food processor finely chop scallions, peppers, onion and garlic. Set aside 1/4 of each to cook in the curry.
Peel, devein and wash shrimp in cold water. Season with the remainder of the culantro, garlic, onion chopped tomatoes, salt, pepper and marinate for several hours, overnight or not at all.
Heat oil in a narrow, heavy bottomed pot, add a few slices of onion and slices of pepper--if you are using. Cook until the edges are golden brown.
Add curry and cook about 2-3 minutes. Add about 1/2 cup of water and the remainder of the seasoning (culantro, garlic, hot pepper). Stir frequently, and cook until all the liquid has evaporated and the curry becomes grainy and separates from the oil, about 3-5 minutes.
If using potato, add now and stir continuously for 2 mins. Add about 1 cup water, cover and cook until tender about 10-15 minutes--then add shrimp and stir for 2 minutes.
If you are not using potato, add shrimp and cook for 2-3 minutes stirring frequently. Cover and allow the shrimp to release its juices, checking and stirring in a basting motion every couple of minutes. Add about 1 cup of water if the shrimp does not release enough liquid or you want a lot of sauce.
Cook until the desired result is achieved--determine whether you want sauce or not, total about 15 minutes. Taste for salt and pepper and add as required.
Stir in cumin, if using and taste and add more salt if required.
Garnish with chopped culantro (or cilantro, if using) and chopped pimento pepper and serve warm over rice and a salad or with paratha, sada roti or dhalpourie.
Video
Notes
If using potato(aloo)--use 3 tablespoons curry powder- peel and cut potato into small cubes.If you don't like heat you may remove the seeds from the hot pepper, or omit it altogether. If you don't have access to pimento pepper, leave it out as well. I know I have to make the occasional trek to Queens to stock up on pimento peppers, which I keep in a resealable bag in the freezer.You will find this recipe very easy to prepare, especially if you buy the cleaned, deveined shrimp which is found in the frozen section of the supermarket and sold everywhere nowadays. If you don't have access to the frozen product, fresh is always best. You can clean the shrimp on the weekend, season and freeze until ready to use--preferably for a quick week night dinner.If I leave some sauce in it, we eat it with plain Jasmine rice and a salad for a quick week night dinner or with paratha, dosti roti or dhalpuri for a lavish weekend meal--you can make it with some pumpkin or curry aloo on the side.**Nutrition based on a 4 oz serving which is not typical and does not take the addition of the potato into consideration**