• 1 medium size sweet onion, diced
• 2 tablespooons olive oilo
• 2 garlic cloves, chopped
• 2 large Yukon gold potatoes (14 oz) , peeled and diced
• 1 large sweet potato (1 lb), peeled and diced
• 2 cups fresh corn kernels (about 5 ears)
• 1 (14 oz) can chicken broth
• 1 (13.5 oz) can unsweetened lite coconut milk
• 2 teaspoons curry powder
• 1 teapsoon salt
• 1/4 teaspoon pepper
• 1 lb. peeled, large raw shrimp (26-30 count)
• toppings:  toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Saute onion in hot oil in a Dutch oven over medium heat five minutes or until tender; add garlic and saute one minute.  Add Yukon gold potatoes and next seven ingredients; bring to a boil, stirring often.  Reduce heat and simmer, stirring occasionally, 25 minutes or until potatoes are tender.  Stir in shrimp; cook four to five minutes or just until shrimp turn pink.  Season with salt and pepper to taste.  Serve with desired toppings.

(Patricia Gleason of Lynchburg, VA)