1carton32 oz thai stock/broth or sweet and sour broth *
1lb.16 oz uncooked shrimp, peeled and deveined
8ozspinach or to your preference
salt and pepperto taste
Instructions
In a Dutch oven or small stock pot. Heat coconut milk and stock/broth over medium heat, about 5 minutes.
Stir in shrimp and spinach. Place lid on snugly. Turn off heat. Let sit for 5 minutes or until shrimp is fully cooked. Season with salt and pepper if desired.