====== Tomato Spinach Coconut Seafood Stew======
{{tag>Recipe Seafood LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Shrimp |
|  1  | med | Onion (185 g whole) |
|  2  | ea | Jalapenos (70 g whole) |
|  3  | ea | Garlic cloves |
|  1  | tsp | Granulated garlic |
|  1  | tsp | Onion powder |
|  ½  | tsp | Thyme |
|  ½  | tsp | Oregano |
|  ¼  | cup | Sun dried tomatoes (30 g) |
|  ¾  | cup | Coconut milk |
|  3  | cups | Spinach |
|  1  | tsp | Sumac  |
  - Prep
    - Rough chop sun dried tomatoes and cover with one half cup hot water to soak.
    - Dry shrimp and season with salt and pepper.  Cut into bite sized pieces.
    - Dice onion into quarter inch pieces.
    - Slice jalapenos into eighth inch half rounds
    - Slice garlic into thin rounds.
    - Combine granulated garlic, onion powder, thyme, and oregano into spice blend.
    - Cut spinach into bite sized pieces.
  - Cook
    - Cook spinach in pot for 2 to 4 minutes, remove and set aside
    - In same pot add onion and jalapenos and cook for 3 to 4 minutes (until softened)
    - Add garlic and spice blend and cook until fragrant (1 minute).
    - Add sundried tomatoes and soaking liquid to pot.
    - Add coconut milk to pot.  Cook until it starts to thicken (1 to 2 minutes)
    - Stir in the spinach.  Add enough water to just cover the spinach.  Cook until soft.
    - Add the shrimp back to pot and heat through.
    - Serve with a sprinkle of sumac on top.