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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I got this recipe from a recipe book along time ago. Ingredients:
6 tablespoons butter |
1/4 cup diced yams or 1/4 cup sweet potato |
1/4 cup zucchini, diced |
1/2 cup onion, diced |
1/2 cup carrot, diced |
1/4 cup tomato, diced |
1 cup shrimp, peeled and cleaned |
12 ounces unsweetened coconut milk |
12 ounces clam broth or 12 ounces other stock |
1 teaspoon thyme |
1/4 teaspoon pepper |
1/2 cup chopped scallions or 1/2 cup green onion |
2 teaspoons lime juice |
1/4 cup fresh basil, chopped |
Directions:
1. In your stock pot, melt butter and sauté the vegetables for about 3-5 minutes or until softened.
2. Add shrimp and sauté for a minute or two more. Add coconut milk, broth, thyme and pepper. Cook for about 1/2 hour (do not boil), then add scallions, lime juice and basil. Serve immediately.
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