Giveaway alert!! With the holidays fast approaching, we all know how busy this time of the year gets. From holiday shopping to hosting and cooking for your friends and family, it’s nonstop festive fun. The good news is, I’ve partnered with All-Clad Canada for #12daysofAllCllad for an #AllCladGiveaway of this gorgeous D5 Polished Dutch Oven! With this Dutch oven, cooking my favorite holiday recipes were a breeze, like this Coconut Ginger Shrimp & Sweet Potato Stew for example. That right guys, I was winning in the kitchen with this recipe, #humblebragging…. just kidding, but this D5 Polished Dutch Oven would be the perfect holiday gift to add to your kitchen!
The key ingredient in this hearty recipe was the use of ginger. I cannot even begin to list how many ginger bread cookies I’ve baked or my many failed attempts to put together a ginger bread house. So, although ginger is a very popular spice used in baked dessert recipes during the holidays, you don’t find many savory recipes that incorporate it. That’s why I decided to go the savory route with this ginger shrimp and potato stew. That way, you can still enjoy the festive flavors of the holidays at lunch or dinner time!
A great tip for preparing this recipe for a holiday dinner is to cook it ahead of time. Because the recipe has several steps, prepping it too close to dinner time might have a lot of hungry and not so happy faces waiting. The good thing about the D5 Polished Dutch Oven is that is has excellent heat retention, which would keep your stews or any other recipes warm and ready to serve for at least a couple of hours. Isn’t that amazing!?
This stew also yields about 20 servings. So whether you’re hosting a small dinner for your family, or for your several cousins twice removed, this coconut ginger shrimp and sweet potato stew would make a hearty wholesome holiday dinner your loved ones would devour.
Disclaimer: I was asked to participate in the #AllCladGiveaway and #12DaysofAllClad campaign, sponsored by All-Clad Canada. Although I have been compensated, all opinions are my own.
- • 2 pounds shrimp, peeled and deveined
- • 2 tablespoons fresh grated ginger, or 1 teaspoon ginger powder
- • 1 cup plus 1 tablespoon canola oil
- • 2 bay leaves
- • 1 can light unsweetened coconut milk
- • 7 cups low sodium vegetable stock
- • 1¼ cups gluten free oat flour
- • Half a red onion, chopped
- • 2 tablespoons dried basil
- • 3 large sweet potatoes, peeled and cut into 2-inch pieces
- • 1¼ teaspoons salt
- • ½ teaspoon cayenne pepper
- • 1 lb. baby spinach leaves
- • Cooked white rice, for serving, optional
- Season the shrimp with salt and pepper and set aside.
- Heat a large saucepan over medium-low and add 1 tablespoon of canola oil. Add ginger and cook for about 1 minute until light brown. Turn the heat to medium-high and add the shrimp and cook, stirring for about 3 to 4 minutes. Add coconut milk, vegetable stock and bay leaf and bring to a boil. Remove the shrimp from the skillet and set aside. Reduce the heat to a simmer, and cook, for 20 minutes. When ready, discard bay leaves set coconut stock aside.
- In a D5 Polished Dutch Oven over medium heat, heat the 1 cup canola oil. When hot, whisk in the oat flour. Cook, stirring constantly, until a roux is formed and light brown, about 7 minutes. Add the onion and cook for 5 minutes.
- Add the sweet potatoes, coconut stock, salt, cayenne, and basil and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, about 25-30 minutes. Add shrimp and spinach, turn off the heat and let the stew sit for 5 minutes. Serve with rice or side of choice when ready.