Served as main course. Non-vegetarian dish.

American

2 lbs Shrimp, peeled and deveined

1 Green Bell Pepper, chopped

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped

1 Onion, chopped

3 Cloves Garlic, minced

6 Tablespoons Butter

1 (12 ounce) can Coconut Milk

2 (14 ounce) cans Chicken Broth

1 1/2 teaspoons Curry

1 (12 ounce) can Mushrooms, drained

1 (15 ounce) can Baby Corn, drained

1 cup Italian Parsley, chopped

2 Tablespoons Spice Essence

In a large 5 quart Dutch oven melt butter and add peppers, onion and garlic. Saute over medium heat until soft about 45 minutes. Add remaining ingredients except shrimp, cover and simmer for about 30 minutes. Add shrimp and cook until shrimp turns pink, about 5 to 10 minutes.

Preparation time: 1 hour

Cooking time: 2 hours

Serves: 6

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