Description
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
Yield: 4servings | Serving Size: 1-1/2 cups
Ingredients
1 1/4lbspeeled and deviened jumbo shrimp, weight after peeled
1tspolive oil
1red bell pepper, diced
4scallions, thinly sliced, white and green parts separated
1/2cupchopped cilantro
4clovesgarlic, minced
1/2teaspoonkosher salt
1/2tspcrushed red pepper flakes, or to taste
14.5ozcan diced tomatoes
14ozcan light coconut milk
1/2lime, squeezed
Instructions
- In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
Add tomatoes, coconut milk and 1/2 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
- Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
- Add lime juice.
To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
Last Step:
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Notes
Nutrition
Serving: 1-1/2 cups, Calories: 267kcal, Carbohydrates: 9.5g, Protein: 30g, Fat: 10.5g, Saturated Fat: 6g, Cholesterol: 215mg, Sodium: 397mg, Fiber: 1.5g, Sugar: 3.5g
