Spicy Coconut Shrimp Stew With Tomatoes And Cilantro

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This thai-inspired dish packs it all - a little heat, a little sweet, a zesty zing and amazing aroma!!

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Steps

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Lightly season shrimp with salt.

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Set aside.

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Heat oil in 5- to 6-quart dutch oven over medium-high heat.

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Add pepper.

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Cook , stirring , until almost tender , 4 minutes.

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Add scallion whites , 1 / 4 cup cilantro , garlic , and pepper flakes.

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Continue to cook , stirring , until fragrant , 30-60 seconds.

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Add tomatoes and coconut milk.

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Bring to a simmer.

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Reduce heat to medium.

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Simmer to blend flavors and thicken sauce slightly , about 5 minutes.

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Add shrimp , partially cover and cook , stirring often , until just cooked through , about 5 minutes more.

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Stir in lime juice and adjust seasonings , adding salt , if necessary.

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Serve shrimp stew over rice.

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Garnish with scallion greens and remaining cilantro.

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Ingredients

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large shrimp, salt, oil, red bell pepper, scallions, cilantro, garlic cloves, crushed red pepper flakes, diced tomatoes, light coconut milk, lime juice, cooked jasmine rice