This is a reloaded version of our Yam and Egg Stew. This version is jazzed up with pan seared Shrimps.

Shrimps are one of those things that are so convenient and great to have on hand for week night dinners.

For this, I used:

• Yam
• TPO (Tomatoes + Peppers + Onions)
• 5 raw frozen shrimps
• 1 tsp ground hot peppers
• 1 tsp Ms. Dash
• 1 tsp. Salt
• 1 tsp herbs de provence
• 2 tbsp olive oil

Method

1. Start with our Yam & Egg Stew
2. Thaw the shrimps using cold water.
3. Season thawed shrimps, and set aside.
4. Heat a small pan and add the oil.
5. Add shrimps to oil and cook for about 3 mins or until shrimp cooks on one side.
6. Flip the shrimp to the other side.
7. Look out for the pinkish color and a light crust.
8. Remove cooked Shrimps from your pan and place on top of the Egg stew in your plate.
9. Pour drippings on the egg stew too.

Enjoy with a cold drink or sky juice (aka water)

Oya come chop ! 🙂