What You Need:

1/2 of an onion, sliced thin
6 garlic cloves, crushed
1 t of ginger
1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces
1 1/2 lbs. shrimp
3 bananas cut into 1/4 in. slices
1 bell pepper, cored, seeded and cut into thin strips
1/2 T of water
1 T of sugar
1 t red pepper flakes
4 T of white vinegar
1/2 t salt
1/4 t pepper
1 (10 oz.) pkg. frozen spinach
1 (14 oz.) can diced tomatoes, drained well

How to Make It:

Allow the oven to preheat to 450 degrees.
Lightly spray a cast iron Dutch oven with a non stick cooking spray.
Place the onions and garlic into the bottom of the pan and season with the ginger.
Layer the sweet potatoes into the pan.
Spread the shrimp over the top of the sweet potatoes.
Place the bananas over the shrimp.
Stick the bell pepper strips between the bananas.
Pour the water into a measuring cup then add the sugar, pepper flakes and vinegar to the cup.
Whisk the mixture until blended together well.
Pour half of the seasoned mixture over the top of the ingredients in the pan.
Place the spinach into the pan evenly over the bananas and peppers.
Top the spinach with the tomatoes.
Pour the remaining seasoned water over the top.
Cover and bake 25 minutes or until the vegetables are fork tender and the shrimp are cooked through.

Makes 4 servings

Sweet potatoes differ in size so be sure to use only enough to make a single layer in the pan. Be sure to cut away any brown spots on the bananas before slicing them. The bananas are what give this dish is tropical taste. Pineapple rings may be substituted for the bananas. You may also add a chopped Serrano pepper to the onions and garlic if you like a little spice.

Preparation Time: approximately 15 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g; Fiber 8g