Coconut Shrimp Stew
Ingredients
-
1½
lb
extra large shrimp, peeled and deveined
-
1
tablespoon
virgin olive oil or canola oil
-
1
medium
onion, diced
-
2
medium
tomatoes, diced or 14.5 oz. can diced tomatoes
-
½
teaspoon
curry powder
-
2
large
garlic cloves, minced
-
14
oz
can coconut milk
-
2
cup
broth
-
1
teaspoon
creole spice
-
2
scallions
thinly sliced, white and green parts separated
-
½
teaspoon
cayenne pepper (optional)
-
1
medium
red or green bell pepper, diced
-
½
cup
parsley
-
to taste
salt and pepper
Instructions
- Season the shrimp lightly with creole spice.
- Heat oil in a heavy-bottomed Dutch oven over medium heat.
- Sauté the shrimp for about 3-5 minutes and then set aside.
- Add onions, tomatoes, curry powder, and garlic to the pot and stir for about a minute.
- Pour in the coconut milk and broth, then bring to a boil.
- Reduce to a simmer and cook for about 7-10 minutes.
- Return the shrimp to the pot along with green onions and green bell pepper.
- Adjust seasoning with salt and pepper, and serve over rice or vegetables.
Nutrition Facts (estimated)
Servings
4-5
Calories
476
Total fat
29g
Total carbohydrates
15g
Total protein
38g
Sodium
1817mg
Cholesterol
428mg
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