Courtesy Chef Barry Finbar Bartholomew on Cup of Joe Caribbean


Approximately 20 Large Shrimp – Peeled and seasoned with salt and pepper
1 Jar “Tomato Chutney-Choka” (Mild or Hot depending on your liking )
1 Small onion – thinly sliced
1 One inch piece ginger ( finely chopped )
6 Cloves garlic – mashed in press
2 tbsp Olive oil
1 tbsp Butter
2 tsp Geera Seeds
Few slices of both Red and Yellow Bell Peppers
Salt, pepper and sugar to taste


  1. Heat some olive oil in sauté pan and pop geera seeds.
  2. Add onion and gently cook till nice and fragrant. Add garlic and ginger
  3. Add butter then shrimp. Toss shrimp until they start to get pink on both sides.
  4. Add the Tomato Chutney-Choka. If necessary, add a little water.
    Season to taste with little salt, pepper and sugar.
  5. Let bubble for about 2 minutes at most being careful not to overcook shrimp.
  6. Turn off fire and throw in red and yellow bell peppers ( I like my bell peppers crunchy and not limp )
  7. Garnish with some fresh chopped cilantro. Delicious served with basmati rice.

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