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Categories:
butter carrots beets smalls zucchini white cabbage relish chili powder cinnamon powder coriander chopped shrimp salt pepper
Viewed: 31 - Published at: 7 years agoIngredients
- 1 tablespoon butter
- 3 carrots cubed
- 1 sweet potato cubed
- 2 beets smalls, cubed
- 1 zucchini round, cubed
- 1 cup white cabbage shredded
- 3 teaspoons relish
- 1 chili powder
- 1 teaspoon cinnamon powder
- 1/2 cup coriander chopped
- 10 peeled shrimp
- salt
- pepper
Method
- Saute the carrots, sweet potato and beets in butter in a large pot until slightly softened, about ten minutes.
- Add the zucchini and cabbage (which cook faster) and saute for another 5 minutes.
- Add water to the pot until it almost covers the vegetables and bring the mixture to a boil.
- Lower the flame and simmer for 30 minutes.
- Add the hot pepper relish or chili, cinnamon and fresh coriander and stir.
- Add salt and pepper to taste.
- Then add the shrimp, watching them closely and as soon as they turn pink, about 2 to 3 minutes, turn off the heat and serve.
