| 1/2 | tb | Olive oil |
| 1 | | Onion; finely chopped |
| 3 | | Bunches chives -or- |
| 12 | | Scallions; finely chopped |
| 4 | | Shallots; finely chopped |
| 6 | | Cloves garlic; finely chopped |
| 1 | | -(up to) |
| 2 | | Scotch Bonnet chiles (or other very hot fresh chiles); seeded and finely chopped |
| 2 | ts | Finely chopped fresh ginger |
| 1 1/2 | ts | Curry powder; preferably Madras |
| 3 | lg | Ripe tomatoes; peeled, seeded and diced |
| 1 | c | Finely chopped fresh parsley |
| 1/4 | c | Chopped fresh cilantro |
| 1 | ts | Chopped fresh thyme -or- |
| 1/4 | ts | Dried thyme leaves |
| 1 | | Bay leaf |
| 1/3 | c | Dark rum |
| 1 | c | Fish stock or bottled clam juice |
| 2 | tb | Tomato paste |
| 18 | | Jumbo -or- |
| 24 | lg | Shrimp (about 1-1/2 lbs.); peeled and deveined |
| 2 | tb | Fresh lime juice; plus more to taste |
| 1/4 | ts | Salt; plus more to taste |
| 1/4 | ts | Freshly ground black pepper; plus more to taste |
