This spicy shrimp stew is a great cold-winter-night dinner for company. Best of all, it takes less than 20 minutes to cook.
SERVES 6 TO 8
INGREDIENTS
- 3 lb. jumbo shrimp (21 to 25 per lb.), 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. freshly squeezed 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
NUTRITION 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
