Recipe

Shrimp Stew With Coconut Milktomatoes And Cilantro Recipe

	Pleclare / All my dishes 1 year, 9 months ago Creamy shrimp dish with coconut milk and tomatoes. Prep:20m Cook:20m Servings:8	Pleclare
	shrimpbell pepperscallionscilantrogarlicred pepper flakescanned tomatoescoconut milk

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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

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.

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