Ingredients: 2 tablespoons vegetable oil 1 pound large shrimp, cleaned 1 serrano or jalapeno pepper, split lenthwise (optional) 1 cup potatoes, peeled, cubed 1-inch 1 cup okra, cut into 1/8-inch slices 1 15-oz container Maya Kaimal Vindaloo ¼ cup peas, frozen ½ cup tomatoes, roughly chopped ¼ cup fresh scallions, thinly sliced (optional) Directions: 1. In a medium pot, heat vegetable oil over medium heat. Add the split green chili (if using) and the shrimp and quickly sauté for 2 minutes. 2. When shrimp have gained a touch of color, but are not cooked through add potatoes, okra, Vindaloo sauce and 1 cup of water. Cover and lower heat. Let simmer for 10 minutes until potatoes are tender. 3. Add the chopped tomatoes and peas. Cook for an additional 5 minutes uncovered. 4. If desired, finish with 1/4 cup of sliced scallions. Remove green chili. Serve warm over rice. Serves 4