Curry Shrimp on a Sweet Potato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 sweet potato |
2 teaspoon(s) extra virgin olive oil |
ground ginger to taste |
1/4 red bell pepper thinly chopped |
1 teaspoon(s) curry powder |
3 tablespoon(s) coconut milk |
4 ounce(s) shrimp |
cilantro chopped |
Directions:
1. Prehat oven to 425F. Wrap sweet potatoe in foil and bake for 40-60 minutes until tender and easily squeezed.
2. Meanwhile, heat the oil in a small heavy skillet over medium heat. When the oil shimmers toss in the ginger and saute until it becomes very fragrant and starts to softe, 2-3 minutes. Add the bell pepper and cook just until the bell pepper lose their crunch ( 2-4 mins). Decreas the heat to a med-low and add the curry and coconut milk, stirring to thoroughly combine. Add the shrimp and stir to incorporate. Cook just until the shrimp are firm and opaque (1-2 mins) Season with salt to taste and remove from heat.
3. When the sweet potato has finished baking, place it on a serving plate. Slash the potato with a knife and scoop in shrimp mixture. Sprinkle on cilantro and enjoy.
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