INGREDIENTS:

2 teaspoon of paprika
-1/2 cup of chopped onions
-1/2 cup of diced tomatoes
3 tablespoon of olive oil
3 garlic cloves, minced
1 teaspoon of thyme leaves
1 cup of coconut milk/cream
1 tablespoon of curry powder
4 med. red-skin potatoes, diced
1 lb of arge shrimp, peeled
-and deveined and pre-cooked
-1/2 cup of walnuts (optional)12
-ounces of fresh or frozen
-peeled and deveined shrimp
2 dried red chilis, chopped finely
2 stalks of scallion, chopped in
-small pieces

METHOD:

Warm oil on medium heat. Add the potatoes
and saute over low heat until just barely
tender, stirring constantly.

Then add the onions, along with scallion
and let that saute until the onions are
transparent. Add garlic, paprika, parsley
and curry powder.

Now continue to cook over the low heat for
at least 3 minutes, stirring constantly.

Add the coconut cream, thyme and tomatoes,
and cook for 3 minutes on medium heat, stir
often, to prevent coconut milk from drying
out.

Finally, add the shrimp and cook for about
another 5 minutes, until shrimp is tenderly
cooked.

Ingredients:

-crushed
-a dash salt
-a dash pepper
1 medium orange,
peeled and sectioned
-1/2 cup of sliced celery
-1/2 cup lemon low-fat yogurt
12 ounces of fresh or frozen
-peeled and deveined shrimp
1 tablespoon of snipped fresh
-mint or 1 teaspoon dried mint,
1 15-1/4-ounce can of pineapple chunks
-(juice pack)

Directions:

In a large saucepan cook the shrimp in
boiling water about 3 minutes or until
shrimp turn pink, drain and rinse the
shrimp under cold water, drain well.

Drain pineapple chunks, reserving juice.
Combine the pineapple chunks and orange
sections, cover and chill.

For marinade, in a medium bowl combine -1/4
cup of the reserved pineapple juice, the
mint, salt, and pepper.

Stir in the cooked shrimp and the celery.
Cover and marinate in refrigerator for 2
hours.

Drain off marinade, discard marinade. Stir
pineapple chunks and orange sections into
shrimp mixture.

In small bowl combine 2 tablespoons of the
remaining pineapple juice with the yogurt.
Toss with the shrimp mixture.

Finally, divide mixture among 4 small air
tight containers. Chill overnight.

Store up to 2 days in refrigerator. Carry
in an insulated lunch box with a frozen
ice pack.

Amount Per Serving 4
Preparation Time: 25 minutes
Marinating Time: 2 hours
Chilling Time: overnight