2 tsps Extra Virgin Olive Oil
1 Yellow Onion (chopped)
1 Garlic (large, clove, minced)
2 cups Chicken Broth
1/4 cup Unsweetened Coconut Yogurt
1 tbsp Lemon Juice
1 tbsp Curry Powder
1 tsp Coriander
Sea Salt & Black Pepper (to taste)
12 ozs Shrimp (peeled, deveined)
2 cups Callaloo (chopped)
Heat the oil in a pot over medium heat. Add the onion and garlic and sauté for two minutes.
Add the broth, coconut yogurt, lemon juice, curry powder, coriander, salt, and pepper. Mix well.
Add the shrimp and callaloo and cover. Cook for three to five minutes or until the shrimp is cooked through and the callaloo has wilted slightly. Enjoy!
Refrigerate in an airtight container for up to two days. Freeze for up to one month.
One serving is 1 3/4 cup.
Chopped cilantro, green onions, and/or hot sauce.
Serve it With
Rice, quinoa, or cauliflower rice.