Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp

½ pound peeled and deveined medium shrimp

1 tablespoon white wine vinegar

1 tablespoon seafood seasoning (such as Old Bay®)

1 teaspoon ground cumin

2 tablespoons olive oil

1 small onion, minced

1 celery stalk, minced

1 small carrot, minced

½ red bell pepper, minced

¼ scotch bonnet chile pepper, minced

2 cloves garlic, minced

1 tablespoon curry powder

½ cup water

2 potatoes, cubed

2 cups hot water

1 cup frozen French cut green beans, thawed

1 bunch fresh cilantro leaves, chopped

salt and pepper to taste

Toss the shrimp, white wine vinegar, seafood seasoning, and cumin together in a bowl.

Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 2 cups hot water and bring mixture to a boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the shrimp and cook another 5 minutes. Sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.