Shrimp Stew With Coconut Milk Tomatoes And Cilantr... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Creamy shrimp dish with coconut milk and tomatoes. Ingredients:
3lb. jumbo shrimp(21to25 per lb.) |
kosher salt |
2tbs extra virgin olive oil |
1 lg. red bell pepper,sliced in very thin 11/2 long strips |
4 scallions,thinly sliced(white and green parts kept separate. |
1/2c chopped cilantro |
4 lg garlic cloves,finely chopped |
1/2to1tsp. crushed red pepper flakes |
14.5 oz. can petite-diced tomatoes,drained |
13.5 or 14 oz. can coconut milk |
2 tbs fresh lime juice |
Directions:
1. In a lg. bowl,sprinkle the shrimp with 1tsp. salt;toss to coat and set aside.
2. Heat the oil in a 5to6qt. dutch oven over med-high heat. Add the bell pepper and cook,stirring,until almost tender,about 4 mins. Add the scallion whites,1/4c of the cilantro,the garlic and the pepper flakes. Continue to cook,stirring,until fragrant,30 to 60 seconds.
3. Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly,about 5 mins.
4. Add the shrimp and continue to cook,partially covered and stirring frquently,until the shrimp are just cook through,about 5 mins. more.Add the lime juice and season to taste with salt. Serve,sprinkled with the scallion greens and remaining 1/4c cilantro.
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