Coconut Shrimp Criollo

• 1 cup chicken broth
• 2 teaspoons sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 34 teaspoon salt
• 12 teaspoon cinnamon
• 12 teaspoon garlic powder
• 12 teaspoon thyme leaves
• 14 teaspoon cayenne pepper
• 12 lb yam, peeled and cut into thin 1/2 inch slices
• 1 (14 ounce) can unsweetened coconut milk
• 1 lb large shrimp, peeled and deveined
• 1 12 cups ripe plantains, peeled and sliced

1. In a medium saucepan, combine chicken broth and seasonings.
2. Bring to a boil.
3. Add yams; cover and boil 5 minutes or until yams are slightly tender.
4. Add coconut milk, shrimp and plantain.
5. Reduce heat to medium-low.
6. Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally.
7. Serve over rice, if desired.

chicken broth, sugar, chili powder, ground cumin, salt, cinnamon, garlic, thyme, cayenne pepper, yam, unsweetened coconut milk, shrimp, plantains

Taken from www.food.com/recipe/coconut-shrimp-criollo-314556 (may not work)