Marinate shrimp with salt and pepper and set aside. In a bowl, mix together fish tea mix or fish stock with water, strain to remove noodles and set aside.

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add bell peppers, onion, scotch bonnet pepper, carrot, garlic and okra, stirring occasionally until just beginning to soften, about 3 minutes. Add fish stock, coconut milk, butter, scallion and thyme. Bring to a boil.

Add shrimp to sauce, lower flame and cook for 3 to 5 minutes until shrimp turns pink and just cooked through (If overcooked, shrimp will become rubbery). Remove from heat.

Serve with rice or Jamaican water cracker.