Curry Shrimp Chowder | Dana White Nutrition

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium red onion, chopped
• 1 medium bell pepper, chopped
• ½ cup celery, chopped
• 3 garlic cloves, minced
• 2 tablespoon ginger, minced
• ¼ teaspoon kosher salt
• 1 tablespoon curry powder
• 1 cup canned tomato sauce
• 3 ½ cups low sodium or homemade chicken or vegetable broth
• 3 tablespoon crunchy or creamy almond butter
• 1 lb raw shrimp, peeled, deveined and cut into bite-sized chunks
• 1 ½ cups frozen edamame
• 3 cups baby spinach or other chopped fresh greens