Recipe type: Holiday Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 20 Servings
  • • 2 pounds shrimp, peeled and deveined
  • • 2 tablespoons fresh grated ginger, or 1 teaspoon ginger powder
  • • 1 cup plus 1 tablespoon extra virgin olive 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
  1. Season the shrimp with salt and pepper and set aside.
  2. Heat a large saucepan over medium-low and add 1 tablespoon of olive 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.
  3. In a D5 Polished Dutch Oven over medium heat, heat the 1 cup olive 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.
  4. 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.
Recipe by My Digital Kitchen at