recipe of the WEEK!

Spinach in Coconut Milk

1 lb frozen spinach, thawed

½ medium onion, finely diced

3 cloves garlic, crushed

½ tsp all spice

½ scotch bonnet pepper, seeds removed

1 ½ cup coconut milk

½ tsp sugar

1 tsp salt

1 tbsp canola oil

Over a medium fire, place canola oil in a large sauce pot.   When oil is hot, add onion and cook until soft.  Next add ginger and garlic, cook for 30 seconds or until fragrant.   Add spinach, stir fry for 2 minutes then add coconut milk, allspice, scotch bonnet pepper, salt and sugar.    Bring to a boil then lower the heat, cover and simmer for 15 minutes.  Remove from heat, serve warm.

Shrimp Veracruzana

Ingredients

• 2 teaspoons canola oil
• 1 bay leaf
• 1 medium onion, halved and thinly sliced
• 2 jalapeño peppers, seeded and very thinly sliced, or to taste
• 4 cloves garlic, minced
• 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
• 3 medium tomatoes, diced
• 1/4 cup thinly sliced pitted green olives
• 1 lime, cut into 4 wedges

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.

ENJOY! :)