Thai Shrimp Stew

2 lb. jumbo (21 to 25 per lb.) shrimp, peeled and deveined
Kosher salt
2 Tbs. extra-virgin olive oil
1 large red bell pepper, sliced into very thin 1-1/2-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 crushed red pepper flakes
14.5-oz. can petite-diced tomatoes, drained
13.5- or 14-oz. can light coconut milk
2 Tbs. fresh lime juice

Delicious served over brown rice, WWP 5

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.


Serving Size: Makes 6 one cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LANC92.