Tropical Island Seasoned Shrimp

What You Need:

1/2 of an onion, sliced thin

6 garlic cloves, crushed

1 t of ginger

1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces

1 1/2 lbs. shrimp

3 bananas cut into 1/4 in. slices

1 bell pepper, cored, seeded and cut into thin strips

1/2 T of water

1 T of sugar

1 t red pepper flakes

4 T of white vinegar

1/2 t salt

1/4 t pepper

1 (10 oz.) pkg. frozen spinach

1 (14 oz.) can diced tomatoes, drained well

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.

Coat the inside of a cast iron Dutch oven with a non stick cooking spray.

Scatter the onions and garlic into the bottom of the pot.

Sprinkle evenly with the ginger.

Place the sweet potato slices over the onions and garlic.

Layer the shrimp over the potatoes.

Arrange the bananas over the shrimp and slide the bell pepper strips between the banana slices.

Place the water into a measuring cup.

Add the sugar, red pepper flakes and vinegar.

Whisk until the sugar has completely dissolved.

Stir in the salt and pepper.

Pour have of the seasoned water over the ingredients in the Dutch oven.

Layer the spinach into the pan and top the spinach with the tomatoes.

Pour the remaining seasoned water over the top.

Cover and bake 25 minutes or until the vegetables are tender.

Makes 4 servings

The bananas are what give this dish its tropical taste.  Be sure to remove any brown spots from the bananas before slicing them.  For a little spice add a chopped Serrano pepper in with the onions and garlic.  Because sweet potatoes differ so much in size only use enough to make a single layer over the onions and garlic.

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 25 minutes

Total Time:  approximately 40 minutes

Nutritional Information: (approximate values per serving)

Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g;

Fiber 8g