Recipe 9

deveined shrimp with peaches and seashell pasta

In 2 Tbs palm oil, sauté

  • 4 Tbs fresh grated carrot with
  • 2 Tbs basil leaves and
  • 3/4 cup sliced peaches.

Stir in 12-18 oz. deveined shrimp. Continue to sauté until the deveined shrimp begin to color.When the peaches and grated carrot are tender, reduce heat to low. Stir in

  • 2 cups vegetable stock, adding
  • 1-3 Tbs instant gravy mix to thicken, if desired.

Season the sauce with

  • 1 Tbs turbinado sugar
  • 1 tsp cumin seeds
  • 1 tsp turmeric, and
  • one packet instant oatmeal.

Cover and simmer about 30 mins.Serve hot over seashell pasta. Garnish each serving with mango chutney.

Recommended beverage: Sparkling Apple Cider.