This is a delicious curry-based dish with assorted seasonal vegetables, perfect for anytime of the year.
FOR THE SHRIMP:
4 to 6 medium shrimp
1 tablespoon Karoo stew base (or make your own as shown below)
¼ cup coconut milk
½ to 1 cup mixed vegetables of your choice
FOR THE STEW BASE:
¼ teaspoon curry powder
Pinch of ground ginger
Pinch of garlic powder
Splash of soy sauce
¼ teaspoon peanut butter
To make the stew base: In a small bowl, mix together the ingredients into a paste.
To make the shrimp: Add stew base to a warm sauté pan. Add coconut milk and slowly heat and stir to dissolve paste. Add shrimp and vegetables and bring to a boil while stirring. Cook on a slow simmer until sauce reduces and thickens. Serve over rice with banana and fruit chutney.