SPICY COCONUT SHRIMP STEW WITH TOMATOES AND CILANTRO
This Thai-inspired dish packs it all - a little heat, a little sweet, a zesty zing and amazing aroma!
Provided by JackieOhNo
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 320.2, Fat 6.7, SaturatedFat 1.1, Cholesterol 259.2, Sodium 516.1, Carbohydrate 25.9, Fiber 2.3, Sugar 3.1, Protein 37.3
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