Stir-Fried Shrimp With Yuca In Coconut-Curry Cream This is a super flavorful and satisfying stir-fry that is low in fat yet still has a creamy flavor. The carrot juice adds richness and sweetness. Try to use fresh carrot juice if you have a juicer. Yuca is a tuberous root vegetable found in the potato section of most full-service supermarkets. It is always readily available in Latin American specialty markets. Try the Mango-Scallion Sticky Rice as a side dish. Makes 4 servings.
	Ingredients: 2 tablespoons unsweetened coconut milk 8 ounces medium shrimp, peeled, deveined and tails removed 2 tablespoons honey 1 cup peeled and sliced yuca root 1 tablespoon minced fresh ginger 1 cup peeled and sliced sweet potato 1 teaspoon curry powder 16 string beans, trimmed 1/4 cup carrot juice 1/2 cup diced bell peppers 1 teaspoon Bragg's Liquid Amino, or tamari soy sauce Sea salt 1 tablespoon trimmed and thinly sliced scallions Juice of 1 lime 1/4 teaspoon ground coriander 1 tablespoon whole fresh cilantro leaves Freshly ground black pepper
	Instructions: 1. In a mixing bowl, combine the coconut milk honey, ginger, curry powder, carrot juice, Bragg's Liquid Amino, lime juice, coriander and black pepper to taste and whisk very well. Remove 1/4 cup of this marinade and set aside. Add the shrimp to the remaining marinade and refrigerate for a minimum of 45 minutes. 2. Spray a nonstick wok with canola oil spray and heat over medium heat. Add the yuca and sweet potato. Cook, stirring, for 2 to 3 minutes. Add the string beans and bell peppers. Add the 1/4 cup reserved marinade and continue to cook, stirring, for 4 to 5 minutes. Season the vegetables with salt and pepper to taste. Drain the shrimp and add to the wok. Cook, stirring, for 2 to 3 minutes. Add the scallions and cilantro and serve.

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