Spicy Coconut Shrimp Stew With Tomatoes and Cilantro |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This Thai-inspired dish packs it all - a little heat, a little sweet, a zesty zing and amazing aroma! Ingredients:
3 lbs peeled and deveined large shrimp |
1/2 teaspoon salt |
2 tablespoons oil |
1 large red bell pepper, sliced into thing 1-1/2-inch-long strips |
4 scallions, thinly sliced (white and green parts kept separate) |
1/2 cup chopped cilantro, divided |
4 large garlic cloves, minced |
1/4-1/2 teaspoon crushed red pepper flakes |
1 (14 1/2 ounce) can petite diced tomatoes, drained |
1 (13 1/2-14 ounce) can light coconut milk |
2 tablespoons lime juice |
4 cups cooked jasmine rice |
Directions:
1. Lightly season shrimp with salt; set aside.
2. Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
3. Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
4. Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
5. Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.
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