Author Notes
Spicy shrimp stew spiked with flavors of lime, coconut and cilantro. Also can be made with white fish. —Chrissy
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Ingredients
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1 pound
shrimp, peeled and deveined
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1/3 cup
lime juice
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3
cloves garlic, minced
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1/2 teaspoon
salt
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1 teaspoon
coarse ground black pepper
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1
onion, large, diced
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1
red pepper, diced
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1
green pepper, diced
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14 ounces
fire-roasted diced tomatoes
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1/2 teaspoon
cayenne pepper
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1/3 cup
cilantro, fresh, diced
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1 cup
light coconut milk
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4 cups
cooked rice, to serve
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1 tablespoon
olive oil, for the pan
Directions
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In a bowl, place the shrimp, salt, pepper, garlic and lime juice and let marinate for about 20-30 minutes.
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In a large saucepan, add the olive oil, onion and peppers and cayenne, and let cook until soft, about 7-8 minutes.
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Add the tomatoes and coconut milk, and give it a good stir. Add the shrimp mixture (juice and all), cover, and let cook about 10 minutes until the shrimp are cooked through and pink.
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Once ready to serve, stir in the cilantro. Serve atop rice or just as a soup by itself.
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