Jamaican Shrimp & Sweet Potato Stew

Ingredients

1 lb. large shrimp, peeled & deveined

1 jerk sausage or Andouille sausage, cooked & sliced

2 medium sweet potatoes, peeled & cubed

1 medium onion, chopped

2 cloves garlic, minced

1 red pepper, diced

1 cup tomato sauce

1 Tbsp tomato paste

1 can coconut milk

2 cups vegetable broth

1 tsp fresh thyme

1 tsp allspice

1 tsp paprika

2 Tbsp olive oil

1 lime, juice

parsley or cilantro leaves for garnish

cooked rice

salt

pepper

Cooking Tools

Large Dutch oven or pot

Directions

In the pot on medium low heat, add olive oil onions and red pepper and sauce for a few minutes. Stir in garlic, thyme, allspice, paprika and stir for a few minutes to release the flavors of the spices. Pour in broth, tomato sauce and coconut milk, stir until mixed and brought to a gentle boil, then add sweet potatoes, reduce heat to a simmer and cook for additional 20 minutes or until the sweet potatoes are tender but still retain their shape. Add in tomato paste to slightly thicken the sauce. Add in shrimp and cook for additional few minutes or just until shrimp is pink, don’t overcook the shrimp. Squeeze in the lime juice, salt & pepper to taste. Serve over Cooked hot rice.

Cook’s Note: You can add in minced hot peppers if you prefer the recipe spicy.

Serves 4