• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

267 Cals 30 Protein 9.5 Carbs 10.5 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
INGREDIENTS
1 1/4 lbs peeled and deviened jumbo shrimp, weight after peeled
1 tsp olive oil
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
1/2 cup chopped cilantro
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 tsp crushed red pepper flakes, or to taste
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed
INSTRUCTIONS
In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
Add lime juice.
To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
NOTES
Adapted from Fine Cooking
Serving: 1-1/2 cups, Calories: 267kcal, Carbohydrates: 9.5g, Protein: 30g, Fat: 10.5g, Saturated Fat: 6g, Cholesterol: 215mg, Sodium: 397mg, Fiber: 1.5g, Sugar: 3.5gBlue Smart Points:3Green Smart Points:5Purple Smart Points:3Points +:6