- 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
- 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.
- 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.
- Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.