Serves 4

• 1 lb wild-caught shrimp, large, peeled and de-veined
• 2 cups Basmati rice, cooked
• 1 cup unsweetened canned coconut milk (Thai Kitchen Organic)
• 1 14.5 can diced tomatoes, drained well
• 2 tsp minced garlic
• 1/4 cup green onion
• 1 tbsp olive oil
• 2 tsp curry powder
• 1/4 tsp cayenne pepper, ground
• 1 tsp coriander, ground
• 1/2 tsp turmeric, ground
• 1/4 tsp ginger, ground
• 1 tsp Himalayan sea salt
• 1/4 black pepper, ground

Heat olive oil in medium size skillet on medium heat, add garlic and onion, cook for 2 minutes, tossing occasionally. In a small bowl combine spices and mix well. Add spice mixture to skillet with tomatoes, cook for 2 minutes, tossing occasionally. Stir in coconut milk, bring to boil, reduce heat. Add shrimp, cook for 5 minutes or until no longer pink. Serve over 1/2 cup of Basmati rice.

Nutritional Information: Total Calories 378, Total Fat 19g, Carbohydrates 33g, Sugars 5g, Dietary Fiber 4g, Protein 20g, Sodium 250mg, excellent source of copper and selenium