Ingredients

• 1 1/2 tablespoon extra-virgin olive oil
• 1 onion, finely chopped
• 3 bunches chives or 12 scallions, finely chopped (2 cups)
• 4 shallots, finely chopped
• 6 cloves garlic, finely chopped (2 tablespoons)
• 1-2 Scotch bonnet chiles (or other very hot fresh chil, seeded and finely chopped
• 2 teaspoons finely chopped fresh ginger
• 1 1/2 teaspoons curry powder, preferably Madras
• 3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds)
• 1 cup finely chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme le
• 1 bay leaf
• 1/3 cup dark rum
• 1 cup fish stock or bottled clam juice
• 2 tablespoon tomato paste
• 18 jumbo or 24 large shrimp (about 1 1/2 pounds), peeled and deveined
• 2 tablespoon lime juice, plus more to taste
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

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Cooking Directions

Step 1

Heat oil in a large nonstick skillet over medium heat. Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder. Cook, stirring, until just beginning to brown, 4 to 5 minutes. Stir in tomatoes, 1/2 cup parsley, cilantro, thyme and bay leaf. Increase heat to high and cook, stirring, for 1 minute. Stir in rum and bring to a boil. Add fish stock (or clam juice) and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes.

Step 2

Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper. Cover with plastic wrap; refrigerate for 20 minutes.

Step 3

Stir the shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes. Stir in the remaining 1 teaspoon garlic. Taste and add more lime juice, if desired. Sprinkle with the remaining 1/2 cup parsley and serve immediately.