Curried Tropical Shrimp with Sweet Potato Mash & Wilted Spinach

Serves 4

Tropical Curry Sauce:
1 cup coconut milk
2 cups fresh pineapple, rough chopped
1/2 cup strawberry jam, good quality
3 medium cloves garlic
2 tablespoons green jalapeno pepper, minced
1.5 tablespoons mild curry powder
1 tablespoon fresh ginger, grated
Sea salt & fresh ground black pepper, to taste

Shrimp:
1 tablespoon olive oil
1 tablespoon organic butter
30 medium raw shrimp, peeled & tails removed
1 cup sweet onion, sliced half-moons
Sea salt & fresh ground black pepper, to taste

Sweet Potato Mash:
4 cups orange sweet potato (A.K.A. yam) peeled, diced, steamed & mashed

Wilted Spinach:
6 cups baby spinach, firm packed
1/2 tablespoon organic butter
1 tablespoon olive oil
Sea salt & fresh ground black pepper, to taste

Garnish:
2 cups fresh pineapple, chopped
2 cups fresh papaya, chopped

Method:

Tropical Curry Sauce:
In a blender, combine above ingredients and blend until smooth.

Shrimp:
In a large, non-stick saute pan, heat olive oil and butter over medium heat. Add shrimp, onion, salt, and pepper. Pour the Tropical Curry Sauce over the top, cover, reduce heat to low and cook for 8-10 minutes or until shrimp are pink.

Wilted Spinach:
In a large Saute pan, heat olive oil and butter over medium heat, add spinach, reduce heat to low, cover and steam for 3 minutes. Remove from heat, stir, add salt and pepper and set aside.

To assemble:
Place 1/2 cup sweet potato mash in the center of each plate. Divide wilted spinach evenly over-top of each mound of sweet potato. Use a slotted spoon to place the curried shrimp over-top of the wilted spinach. Garnish with equal amounts of fresh pineapple and papaya and serve.

Sweet potatoes are high in anti-oxidant beta-carotene and complex carbohydrates, pineapple has anti-inflammitory properties as well as digestive enzyme bromelain. Papaya contains the digestive enzyme papain and spinach is high in iron, calcium and folic acid.

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