Shrimp Stew with Coconut Milk, Tomatoes, and Cilantro is a delicious and flavorful dish that brings together the natural sweetness of shrimp, the creamy richness of coconut milk, and the tanginess of tomatoes. The combination of these ingredients creates a vibrant and satisfying stew that is perfect for a comforting meal.
To make this stew, jumbo shrimp are first seasoned with salt and set aside. The dish starts by sautéing red bell pepper, scallion whites, cilantro, garlic, and crushed red pepper flakes in olive oil. This aromatic mixture releases its flavors, infusing the stew with a delightful fragrance.
Next, petite-diced tomatoes and creamy coconut milk are added to the pot, bringing a luscious texture and a balance of acidity and sweetness. The stew simmers gently, allowing the flavors to meld together and the sauce to thicken slightly.
The seasoned shrimp are then added to the simmering stew, cooking until they turn opaque and tender. This step requires careful attention to avoid overcooking the shrimp and to preserve their delicate texture.
Just before serving, fresh lime juice is added to brighten the flavors and add a zesty kick. The stew is garnished with the vibrant green scallion greens and a sprinkle of cilantro, adding a refreshing herbal note.
The result is a comforting and aromatic shrimp stew that is full of complexity and depth. The sweetness of the shrimp, the creaminess of the coconut milk, and the acidity of the tomatoes create a harmonious blend of flavors that is enhanced by the freshness of cilantro and the zing of lime juice. This dish can be served over steamed rice or with crusty bread to soak up the delicious sauce. It is a perfect choice for seafood lovers looking for a comforting and exotic meal.
SERVES: 6
INGREDIENTS:
- 3 lb. jumbo (21 to 25 per lb.) shrimp, peeled and deveined
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 1 large red bell pepper, sliced into very thin 11/2-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 tsp. crushed red pepper flakes
- 1 14.5-oz. can petite-diced tomatoes, drained
- 1 13.5- or 14-oz. can coconut milk
- 2 Tbs. fresh lime juice
INSTRUCTIONS:
- 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 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.
NUTRITIONAL INFORMATION:
PER SERVING
- 270 CALORIES | 29G PROTEIN | 6G CARB | 15G TOTAL FAT | 10G SAT FAT |
3G MONO FAT | 1G POLY FAT | 250MG CHOL | 580MG SODIUM | 1G FIBER
NOTE:
- The full teaspoon of red pepper flakes will give this stew a little kick. Start with 1/2 tsp. and taste before adding the full amount.
