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1
Peel and clean the shrimp, reserving shells.
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2
Put the shrimp in a bowl and mix in the lime juice and chopped coriander stems (or shadowbene).
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3
Set aside for at least 1/2 hour.
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4
Meanwhile, place the reserved shrimp shells in a large stockpot and cover with a quart of water.
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5
Simmer over medium heat for 1 hour.
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6
Strain and reserve.
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7
In a large, deep skillet, heat the oil or ghee over medium high heat and saute the onions, stirring constantly, for 4 to 5 minutes, or until they begin to stick to the pan and turn light brown.
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8
Add the garlic and saute for 2 minutes.
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9
Add the curry powder and stir for 1 minute, taking care not to burn the spice.
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10
Add the chopped potatoes, stirring to coat with the curry-onion-garlic mixture.
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11
Add the Scotch bonnet pepper and 2 cups of the shrimp stock.
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12
Stir and bring to a simmer.
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13
Cover, and simmer slowly for about 40 to 45 minutes, or until the potatoes soften and begin to thicken the sauce.
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14
(If the mixture becomes too dry, add additional shrimp stock.)
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15
Add the marinated shrimps.
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16
Cook, uncovered, over medium heat for 10 minutes.
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17
Add salt to taste.
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18
Let cool a few minutes before adding to roti.
