Hodge Podge Coconut Curry Shrimp

1. 1TBS of high heat oil - high quality
2. 1 TBS of mustard seed - black preferably
3. 4 TBS of fresh basil - chopped finely
4. 2 cups of summer squash - sliced into large pieces
5. 2 cups of cubed cauliflower - cut into large cubes
6. 8 cups of fresh, washed, whole leaf spinach
7. Juice of one lime
8. 12 oz of low sodium V8 juice
9. 1 can of LITE coconut milk
10. 5 Tsp of white sugar
11. 1TBS of curry powder
12. Spices - 1/4 tsp each of garlic powder, red crushed pepper and sea salt
13. 2 Cups Water
14. 12 oz of frozen medium shrimp with tail on

1. Heat 1 TBS of high quality high temperature oil in a large heavy bottomed sauce/soup pan - at least a 12 quart pan.
2. When Oil is quite hot add the mustard seed and pop - careful, it will pop out of pan.
3. Add squash and cauliflowers and stir to keep from sticking for about 10 minutes.
4. Add chopped basil.
5. Add the washed spinach.
6. Add the lime juice.
7. Cover with lid and cook for 10 minutes until squash and cauliflower are getting tender.
8. Add the can of LITE coconut milk, the 12 oz of V8 juice and the 2 cups of water.
9. Cover and cook for 10 more minutes.
10. Add the frozen shrimp, cover and cook for about 4 more minutes.
11. Serve over couscous, whole grain, etc. with ample stock from the pot!

Number of Servings: 12

Recipe submitted by SparkPeople user DIVANDIVA.