Ingredients

• 1 1/4 cups Mashed Sweet Potatoes
• 1 cup Onion and Garlic Mix
• 1 1/2 cups low-sodium chicken broth
• 1 teaspoon green curry paste
• 1/2 teaspoon ground ginger
• 1 cup Lime Shrimp
• 1 cup frozen peas
• Juice of 2 limes, divided
• Slices from 1/2 lime

Instructions

1. Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
2. Quick tip: While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie. Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
3. While cooking, arrange the enchilada bake and prepare the topping for the shepherd's pie.
4. Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
5. To reheat: Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.
6. Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.