Heat sauté pan, add Grace Hello Margarine and allow to melt.
Add garlic, onion, escallion and thyme and sauté for about 1 minute.
Add the shrimp and cook until they develop a pretty pink colour. Stir in hot pepper and Grace Coconut Milk.
Fold in the boiled yam, Grace Whole Kernel Corn, diced peppers, Grace Caribbean Traditions Black Pepper and salt.
Recipe Note: Deboned chicken may be used in place of shrimp.
Method Note: Julienne: to cut into thin strips.
To Serve: Display on a platter garnished with julienne pepper and chopped parsley. Serve hot.