Spicy Coconut Shrimp Stew

Soups & Stews

Recipe courtesy of Perfect One-dish Dinners by Pam Anderson

Serves 6 to 8

Ingredients: 
  • 3 lbs shrimp (21 - 25 count), peeled and deveined
  • 2 tablespoons vegetable or canola oil
  • 1 large red bell pepper, sliced into very thin 1½ -inch long strips
  • 4 green onions, thinly slices (white and green parts kept separate)
  • 1/2 cup fresh cilantro, chopped
  • 4 large garlic cloves, minced
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 can (14.5 ounces) petite diced tomatoes, drained
  • 1 can (14 ounces) light coconut milk
  • 2 tablespoons fresh lime juice
  • salt

Spicy Coconut Shrimp Stew

 Spicy Coconut Shrimp Stew

Click image to enlarge

Method: 

Lightly season shrimp with salt, set aside. Heat oil in a 5 to 6-quart Dutch oven over medium-high heat. Add bell pepper and cook, stirring util almosst tender, about 4 minutes. Add white part of scallions, 1/4 cup cilantro, garlic and pepper flakes. Continue to cook, stirring, until fragrant, another minute. Add tomatoes and coconut milk and bring to a simmer. Reduce heat to medium and simmer to blend flavors and thicken sauce slightly, about 5 minutes. Add shrimp, partially cover, and continue to cook, stirring frequently, until just cooked through, about 5 more minutes. Stir in lime juice and adjust seasoning adding salt, if necessary.

Serve over sticky rice, mounding rice on plate, ladle shrimp on top or alongside, garnish with scallion greens and remaining 1/4 cup of cilantro.

Louisiana Recipes Weekly



 

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