• 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
Instructions
Season the shrimp with salt and pepper and set aside.
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. Remove the shrimp from the skillet and set aside. Add in coconut milk, vegetable stock and bay leaf and bring to a boil. 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 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.
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 https://www.mydigitalkitchen.ca/2017/12/11/coconut-ginger-shrimp-sweet-potato-stew/