- Prep

1. Rough chop sun dried tomatoes and cover with one half cup hot water to soak.
2. Dry shrimp and season with salt and pepper. Cut into bite sized pieces.
3. Dice onion into quarter inch pieces.
4. Slice jalapenos into eighth inch half rounds
5. Slice garlic into thin rounds.
6. Combine granulated garlic, onion powder, thyme, and oregano into spice blend.
7. Cut spinach into bite sized pieces.
8. Cook
9. Cook spinach in pot for 2 to 4 minutes, remove and set aside
10. In same pot add onion and jalapenos and cook for 3 to 4 minutes (until softened)
11. Add garlic and spice blend and cook until fragrant (1 minute).
12. Add sundried tomatoes and soaking liquid to pot.
13. Add coconut milk to pot. Cook until it starts to thicken (1 to 2 minutes)
14. Stir in the spinach. Add enough water to just cover the spinach. Cook until soft.
15. Add the shrimp back to pot and heat through.
16. Serve with a sprinkle of sumac on top.