Ingredients

• 1 clove garlic , minced
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon dried basil
• 0.5 teaspoons cayenne pepper
• 0.25 cups butter
• 1 onion , minced
• 2 cups frozen cooked peeled and deveined jumbo shrimp
• 2 , 15 ounce
• 3 cups chopped leftover honey-baked , spiral-cut ham
• 1 ham bone
• 1 , 14.5 ounce
• 1 cup coconut milk

Instructions

1. 1 Combine garlic, turmeric, chili powder, basil, and cayenne pepper in a small saucepan over medium heat; cook until aromatic, about 1 minute. Add butter; cook until melted. Add onion; cook until softened and translucent, about 5 minutes. Transfer mixture to a slow cooker, reserving as much butter in the saucepan as possible.
2. 2 Add shrimp to the saucepan; increase heat to medium-high. Sauté until just firm, about 2 minutes; transfer mixture to the slow cooker. Add black beans, ham, ham bone, and tomatoes to the slow cooker; cover the slow cooker.
3. 3 Cook until ham is falling off the bone, on Low for 6 to 8 hours or High for 4 to 6 hours.
4. 4 Remove and discard ham bone. Stir in coconut milk; continue cooking on Low until coconut milk is warmed, about 30 minutes.

Nutrition per serving