Autumn Tikka

FOUND IT. This recipe is from the book Apples to Zucchini: A Collection of Low Protein Recipes by Virginia Schuett and Dorothy Corry I adopted 9/15/2007. I found the CC information on 2/21/2008 Recipe corrected.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  virgin olive oil
• 2  garlic cloves, chopped
• 1  small onion, chopped
• 1  red bell pepper, chopped
• 1⁄4 teaspoon kosher salt
• 2  teaspoons  sweet curry powder
• 3  stalks celery, chopped
• 1  small zucchini, sliced
• 1  sweet potato, diced
• 1  quart vegetable broth
• 8  ounces shrimp, rinsed
• 1  lime, cut in wedges

Directions

1. Shrimp should be cooked cleaned and deveined.
2. In a soup pot, heat the oil and garlic over medium-high heat and cook, stirring, until pale golden (1 to 2 minutes).
3. Add onion and pepper, sprinkle with salt and tikka powder and cook, stirring, until soft (2-3 minutes).
4. Add celery, zucchini, and sweet potato and cook, stirring, for 2 minutes or until cooked through.
5. Add broth and shrimp, heat through and serve, garnished with a lime wedge.