SHRIMP AND POTATO CURRY ROTI FILLING

Steps:

• Peel and clean the shrimp, reserving shells. Put the shrimp in a bowl and mix in the lime juice and chopped coriander stems (or shadowbene). Set aside for at least 1/2 hour.
• Meanwhile, place the reserved shrimp shells in a large stockpot and cover with a quart of water. Simmer over medium heat for 1 hour. Strain and reserve.
• 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. Add the garlic and saute for 2 minutes. Add the curry powder and stir for 1 minute, taking care not to burn the spice. Add the chopped potatoes, stirring to coat with the curry-onion-garlic mixture.
• Add the Scotch bonnet pepper and 2 cups of the shrimp stock. Stir and bring to a simmer. Cover, and simmer slowly for about 40 to 45 minutes, or until the potatoes soften and begin to thicken the sauce. (If the mixture becomes too dry, add additional shrimp stock.)
• Add the marinated shrimps. Cook, uncovered, over medium heat for 10 minutes. Add salt to taste. Let cool a few minutes before adding to roti.