Caribbean Shrimp and Sweet Potatoes In Coconut Sauce Recipes

Ingredients :

450 g sweet potatoes, peeled

1 large onion, chopped

1 clove garlic, crushed

small piece fresh ginger, grated

1 green or red chili pepper, de-seeded

1.25 ml cumin

1.25 ml coriander

1.25 ml allspice

30 ml coconut cream

570 ml water

120 g shrimps, peeled

120 g chicory, shredded

225 g Chinese leaves or cabbage, shredded

15 ml dark brown sugar

salt

15-30 ml lime juice

desiccated coconut

Method :

Dice the sweet potatoes and slice the chili pepper thinly. Mix together with the onion, garlic, ginger, cumin, coriander and allspice, coconut cream and water. Bring to the boil in a heavy based saucepan and then simmer, uncovered, until the potato is almost tender. Add the shrimps, chicory, Chinese leaves or cabbage and a pinch of salt. Cook for 4-5 minutes more until all the ingredients are hot but the leaves are still crisp. Add the sugar and lime juice to taste, if desired, before serving. Sprinkle with desiccated coconut.

Serves 4 - 6

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