Shrimp Stew with Coconut Milk, Tomatoes & Cilantro

Shrimp Stew with Coconut Milk, Tomatoes & Cilantro
Photo by Scott Phillips

Ingredients

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

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

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