Shrimp Stew With Coconut Milk Tomatoes And Cilantro
From pleclare 16 years ago
- 20 minutes to make
- Serves 8
Creamy shrimp dish with coconut milk and tomatoes.
Ingredients
- 3lb. jumbo shrimp(21to25 per lb.) shopping list
- kosher salt shopping list
- 2Tbs extra virgin olive oil shopping list
- 1 lg. red bell pepper,sliced in very thin 11/2" long strips shopping list
- 4 scallions,thinly sliced(white and green parts kept separate. shopping list
- 1/2c chopped cilantro shopping list
- 4 lg garlic cloves,finely chopped shopping list
- 1/2to1tsp. crushed red pepper flakes shopping list
- 14.5 oz. can petite-diced tomatoes,drained shopping list
- 13.5 or 14 oz. can coconut milk shopping list
- 2 Tbs fresh lime juice shopping list
How to make it
- In a lg. bowl,sprinkle the shrimp with 1tsp. salt;toss to coat and set aside.
- 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.
- 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.
- 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.
The Rating
Reviewed by 4 people-
Sounds like something my dad would love....he lives in the Dominican Republic half the year and misses their foods when home. Nicely done.
notyourmomma
in South St. Petersburg loved it
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really really good!
shepherdrescue
in Lake Forest loved it
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