1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves

1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne

1/2 pound thin ñame root or yams, peeled and cut into 1/2 inch slices

1 can (13.66 ounces) Thai Kitchen® Coconut Milk

1 pound large shrimp, peeled and deveined

1 large ripe plantain or 2 bananas, peeled and sliced (1 1/2 cups)

1. Mix chicken stock and seasonings in medium saucepan. Bring to boil. Add ñame root; cover and boil 5 minutes or until ñame are slightly tender.

2. Stir in coconut milk, shrimp and plantain. Reduce heat to medium-low. Simmer, uncovered, 5 minutes or until shrimp turn pink, stirring occasionally.

3. Serve over cooked rice, if desired.