Sauté the bell peppers

• Add the sliced red and green bell peppers to a pan on medium heat.
• Sauté until slightly softened.

Mix the spice blend

• Combine the smoked paprika, granulated onion, allspice, ground cloves, cumin, curry powder and hot curry powder until well combined.

Marinate the shrimp

• Season the clean, peeled and deveined shrimp with some of the seasoning blend.
• Cover and marinate while cooking the rest.

Sauté the garlic

• Grate and sauté the fresh garlic until fragrant.

Build the broth

• Pour in the seafood stock and the remainder of the seasoning blend, then mix.
• Add the bay leaves, fresh thyme, chopped carrots and any other vegetables you prefer.
• Simmer on medium heat.

Add the shrimp and butter

• Drop in the marinated shrimp and stir.
• Remove the bay leaves, add the unsalted butter and bring to a slight boil on medium heat.

Finish with coconut milk

• Sprinkle in the chopped scallions.
• Lower the heat to a simmer, pour in the coconut milk and stir gently.
• Simmer for an additional 5 to 6 minutes.

Serve

• Serve with rice or mashed potatoes.