This is a perfect Thai-inspired weeknight meal. The preparation is quick and the result is delicious. I love almost anything with coconut milk and cilantro, such a great combination. I served this over brown rice which sopped up the sauce nicely. My husband loved this. Boys wouldn’t go near it.
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Shrimp Stew with Coconut Milk, Tomatoes and Cilantro
Recipe adapted slightly from Fine Cooking
1 pound shrimp, peeled and deveined
2 Tablespoons 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 teaspoon crushed red pepper flakes
14.5-oz. can petite-diced tomatoes, drained
13.5- or 14-oz. can coconut milk
2 Tablespoon fresh lime juice
In a large bowl, sprinkle the shrimp with 1 teaspoon 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.
Yield: 2 – 3 servings