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Thursday, February 20, 2014

Shrimp Stew with Coconut Milk and Coriander

shrimp stew

Winter feels like it's never ending these days. Whether it's snow pummelling the Coquihalla or rain and wind howling outside our windows, this week things that are thick and filling are high on our list. Some stews need hours to simmer and develop, but this one really only needs a short period of time. I'm not even sure I'd call this a stew, it's more of a one pan simmer you can serve over rice. With only a few ingredients that come together quickly, you'll be able to pull dinner together in no time at all. The leftovers re-heat nicely too! If you don't like cilantro, feel free to substitute Italian parsley.

Servings: 5-6

Ingredients:

1/2 cup chopped fresh cilantro
1 large sweet red bell pepper
4 green onions, chopped with white and green parts separated
4 cloves garlic, minced
1/2 tsp red pepper flakes
2 lbs of prawns
14 oz can diced tomatoes
2 Tbsp tomato paste
398 ml can of coconut milk
fresh cracked pepper
1/2 tsp salt
fresh lime, juiced and zested

Directions:

Peel the shrimp and set aside.

In a large, deep frypan over medium low heat, saute the bell pepper in a little olive oil for a few minutes until softened. Add the garlic, pepper flakes and 1/4 cup of the cilantro, stirring and continuing to cook until fragrant. Stir in the tomatoes, coconut, and tomato paste. Adjust the seasonings by adding salt and pepper to taste then bring the mixture to a boil. Turn the heat down and let it simmer for about 10 minutes until slightly thickened.

Stir in the shrimp and continue to gently cook, stirring and moving it around for about 5 minutes while the shrimp turn pink and just cook through. Remove the pan from the heat and stir in the remaining cilantro, green ends of the green onions, lime zest, and juice. Give it a gentle stir and the serve immediately with hot steamed rice.

Adapted from Fine Cooking
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