How to make it

  • In a large deep skillet, heat oil on medium. Stir in garlic, onion, celery and cook for 10 minutes.
  • Stir in tomato paste and cook for 2 minutes.
  • Stir in coconut milk, bullion cube, and bay leaf. Bring to a boil and simmer on low for 10 minutes.
  • While it simmers, chop spinach and drop into skillet. Stir in and cover.
  • Once the spinach wilts in, add the shrimp and cook through until pink.
  • Season with salt and pepper to taste.
  • Serve over rice!

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