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.

Shrimp Stew with Coconut Milk, Tomatoes and Cilantro
Recipe adapted slightly from Fine Cooking

1 pound shrimp, peeled and deveined
Kosher salt
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

One year ago: Pumpkin Chocolate Chip Muffins
Two years ago: Five-Treasure Fried Rice
Three years ago: Cream Biscuits
Four years ago: Cinnamon Muffins