Spicy Coconut Shrimp Stew With Tomatoes and Cilantro

Name: Spicy Coconut Shrimp Stew With Tomatoes and Cilantro
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
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

Submitted by JackieOhNo!

"This Thai-inspired dish packs it all - a little heat, a little sweet, a zesty zing and amazing aroma!"

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Ready In:: 30mins
Ingredients:: 12
Serves:: 8

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

Lightly season shrimp with salt; set aside.
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.
Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
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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Reviews

This was great! I used 2 pounds of shrimp and it was plenty. My guests raved about it.

sgilbertson

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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