Nicaraguan Curry Seafood Stew

Ingredient:

1 lb shrimp (I used frozen precooked and cleaned)

1 lb scallops (I used frozen)

1 lb fish

2 Tb butter (you can substitute oil if you need to)

1 lb frozen spinach

1 can (14 oz) coconut milk

Curry spices to taste

2 teaspoons fresh lemon juice

Cooking Instructions:

In a large pan or good-sized pot, melt butter over medium heat. Don't let it burn. Add the shrimp and scallops and saute. Don't cook them all the way...just coat with butter and stir for about a minute. Add the spinach, coconut milk, and spices and stir until everything is mixed well. Reduce to low heat and cover the pot. Let it simmer (not boil) for about 5 minutes or until the seafood is cooked (don't overcook). Serve in soup bowls. If you wish to add carbs for your non-low-carbing family members or dinner guests, you can serve this dish over rice on a plate.

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