Bhaji à la guyanaise aux crevettes (épinards sautés)

Ingrédients

• 21/2 lbs fresh Poi bhaji or regular spinach
• 1 medium onion, finely chopped
• 2-3 garlic cloves, minced
• 1 wiri wiri pepper or 1/2 scotch bonnet
• 1 large tomato, chopped
• 4 in piece green mango
• 4 oz coconut milk or 1/3 block coconut cream
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 4-5 tbsp canola oil
• 1/2 lb small shrimp (more if desired)
• 2 tsp green seasoning
• 1 tbsp olive oil
• pinch of salt

Préparation

1. 1

   Remove bhaji leaves from stems. rinse and place...: Remove bhaji leaves from stems. rinse and place in another bowl. Chop bhaji thoroughly and set aside.

2. 2

   Prep ingredients. Chop onions, garlic, tomato, pepper, and...: Prep ingredients. Chop onions, garlic, tomato, pepper, and mango. Measure out coconut milk, set aside. Wash and clean shrimp, remove tails. Season and set aside.

3. 3

   Heat shallow pot with oil. Add onions, garlic,...: Heat shallow pot with oil. Add onions, garlic, peppers, and tomato, saute until fragrant.

4. 4

   Add bhaji and cook 10 minutes until wilted....: Add bhaji and cook 10 minutes until wilted. Then add spices, mango, and coconut milk or solid coconut cream if using. Let bhaji cook 20-25 minutes. Bhaji is done cooking when completely wilted and dark green.

5. 5

   Cook shrimp in separate pan. Saute 2-3 minutes...: Cook shrimp in separate pan. Saute 2-3 minutes until pink. Add shrimp to bhaji and mix to combine.