Caribbean Curried Shrimp with Steamed Okra and Boiled Yucca

Bring a pot of salted water to a boil. Add the peeled and chunked yucca, cooking until fork-tender, about 20 minutes. Drain and set aside.

In a separate steamer, steam the okra until vibrant green and tender, about 5-7 minutes.

While the yucca cooks, heat the coconut oil in a heavy-bottomed skillet over medium heat. Sauté the diced onions, minced garlic, and freshly grated ginger until aromatic and soft.

Stir in the ground allspice and the scotch bonnet ketchup, blooming the spices for 30 seconds until the scent fills the kitchen.

Toss in the shrimp, sautéing quickly until they turn opaque and pink, about 3 minutes.

Pour in the coconut milk and simmer for 2 minutes to thicken slightly into a rich, fragrant curry sauce.

Arrange the boiled yucca and steamed okra on a plate. Spoon the curried shrimp and the aromatic coconut sauce over the top. Serve immediately while piping hot.