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Prep Time: 20 Minutes Cook Time: 38 Minutes |
Ready In: 58 Minutes Servings: 12 |
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Spicy seafood stew with a nice depth. Calls for a lot of shrimp but worth it on special occasions. Got this from my friend Dayl, who may have gotten it from Cooking Light, quite a few years ago. Ingredients:
3 cups onions, small dice |
4 garlic cloves, minced |
1 tablespoon olive oil |
6 -8 tablespoons fresh ginger |
1/4-1/2 cup pickled jalapeno pepper, chopped |
4 cups chicken broth |
3 cups tomato sauce |
1 (28 ounce) can diced tomatoes |
1/4 cup shredded coconut |
3 tablespoons peanut butter |
2 lbs deveined shrimp |
1 lb deboned white fish fillet |
1/2 cup fresh cilantro |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Saute onion, garlic, ginger and jalepenos till onions translucent.
2. Add tomato stuff, broth, coconut and peanut butter.
3. Simmer for 20-30 minute.
4. Add shrimp and cook 4 minute.
5. Cut white fish into bitesize pieces, Add and cook 4 minutes.
6. dish up and garnish with cilantro.
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