Season shrimp with pepper, salt, coconut milk, olive oil, lime juice, caribbean jerk seasoning. Let it marinate for about 30-40 minutes refrigerated before cooking.
Use 1 cup of rice and 2 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.
Over medium high heat, sautee the shallot in heated olive oil. When softened, add in curry paste and toast in the oil.
Add in sweet potato and carrots. Season with a pinch of salt and some pepper. Stir well to coat with curry paste. At this point you may need to add a tablespoon of water to deglaze the pan and prevent the curry paste from burning. Lower the heat to medium low.
Sautee the carrots and sweet potato for 5 minutes. Pour in broth and bring to a boil.
Cover and lower to a simmer. Simmer for 30 minutes. Or until vegetables are very soft.
Pour all items into blender and puree until smooth. You may need to add additional broth at this point to achieve the smooth consistency. Use care with this step - hot soup can splatter and you don't want to burn yourself.
Return soup to washed pan, and add in coconut milk. Place over medium heat and bring back to a simmer. Taste and adjust seasoning as necessary
Serve with an extra teaspoon of coconut milk swirled on top.
Over medium heat, fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center.