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Recipe

Shrimp Stew with Coconut Milk, Tomatoes & Cilantro

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Scott Phillips

Servings: 6-8

This dish is the perfect weeknight comfort food. It’s quick, but soul-satisfying, and since it serves at least six, you’ll have leftovers—which will be even more flavorful the next day.
 

Ingredients

  • 3 lb. jumbo (21 to 25 per lb.) shrimp, peeled and deveined
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1 large red bell pepper, sliced into very thin 1-1/2-inch-long strips
  • 4 scallions, thinly sliced (white and green parts kept separate)
  • 1/2 cup chopped fresh cilantro
  • 4 large cloves garlic, finely chopped
  • 1/2 to 1 tsp. 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

Nutritional Information

      Nutritional Sample Size based on 8 servings
      Calories (kcal) : 270
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 250
      Sodium (mg): 580
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 29

Preparation

  • In a large bowl, sprinkle the shrimp with 1 tsp. salt; toss to coat, and set aside.

    Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the scallion whites, 1/4 cup 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 minutes.

    Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more. Add the lime juice and season to taste with salt. Serve sprinkled with the scallion greens and remaining 1/4 cup cilantro.

Serve alongside basic White Rice or a fragrant Coconut Rice.
 

Reviews

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Reviews

  • sitkaspruce | 12/06/2016

    When I have shrimp, this is the dish I think of. So delicious with Basmati rice. I add a tsp+ of sugar and a tablespoon of fish sauce. Great comfort food. Quick and easy.

  • moebears | 04/30/2016

    Yum! My husband is not fond of shellfish, but he loved this. I added diced sweet potato and green peas, just cuz I like lots of veg, and threw in a few splashes of fish sauce. Served over coconut rice - perfect.

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