Shrimp Stew with Coconut Milk, Tomatoes & Cilantro

Ingredients

• ½ to 1 tsp. crushed red pepper flakes
• 13.5- or 14-oz. can coconut milk
• 2 Tbs. fresh lime juice
• Kosher salt
• 3 lb. jumbo (21 to 25 per lb.) shrimp, peeled and deveined
• 2 Tbs. extra-virgin olive oil
• 1 large red bell pepper, sliced into very thin 1-½-inch-long strips
• + 4 more ingredients
• • 4 scallions, thinly sliced (white and green parts kept separate)
  • ½ cup chopped fresh cilantro
  • 4 large cloves garlic, finely chopped
  • 14.5-oz. can petite-diced tomatoes, drained

In a large bowl, sprinkle the shrimp with 1 tsp. 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...

View full recipe at Fine Cooking