Coconut Shrimp Stew

2 tbsp Coconut Oil (divided)
1/2 cup, chopped onions, raw
1/2 cup, chopped red bell pepper
1 or 2 cloves garlic, minced
4 oz Green Chilis (mild) canned
1 cup Canned Tomatoes
1 cup Aroy-D Coconut Milk, full fat, canned
1-1/2 tsp hot sauce (I used Cholula Chili Garlic Sauce)
1/3 cup fresh basil leaves, chopped (optional)
1 tablespoon fresh lime juice
8 oz Shrimp, raw (if they are large, cut them up)
Crushed red chilis for sprinkling over

Not counted in the nutrition info - at least 2 cups of cauliflower rice to serve it over (or use other rice).

Heat 1 tablespoon of oil in a pot that holds at least 6 cups. Add the chopped onion and red bell pepper and simmer in the oil covered over medium low heat for about 10 minutes or until the veggies are tender. Add the minced garlic and simmer for another minute. Then add the green chilis, canned tomatoes, coconut milk, hot sauce, and optional fresh basil leaves. And let simmer over low heat.

Then in a skillet heat the other tablespoon of coconut oil and add the shrimp. Stir fry until just done. Add to the coconut milk/veggie mixture in the pot. Then add the lime juice.

Serve in bowls. Put 1/2 cup of Cauliflower rice (or other rice) in the bowl, then ladle 1 cup of Coconut Shrimp Stew over the rice. Sprinkle with red chilis if desired

Serving Size: Makes 1 quart total of stew, or four 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.