Friday, December 6, 2013

One Great . . . shrimp stew

With rainy, chilly weather expected to set in over the weekend, a good bowl of stew may be just what you need.

Susan Arelt-Pohlman of Weddington answered my call for good recipes for the One Great feature, since my kitchen is currently the housing equivalent of a dust bowl. My. that dry wall does make a mess?

Susan explains: "I cannot claim credit for this recipe, which I found through Fine Cooking's website (Pam Anderson is the author). I appreciate that it is easy to prepare (minmal prep, one bowl, one Dutch oven), is festive and has fantastic flavor."

I see that Susan and I are both Fine Cooking, Pam Anderson - and coconut milk. The combination of shrimp and coconut milk is particularly wonderful. I'll save this to make as soon as I have a stove again.

Shrimp Stew With Coconut Milk, Tomatoes and Cilantro

3 pounds jumbo (21- to 25-count) shrimp, peeled and deveined
Kosher salt
2 tablespoons extra-virgin olive oil
1 large red bell pepper, sliced into very thin, 1 1/2 inch strips
4 green onions, thinly sliced (keep the white and green parts separate)
1/2 cup chopped fresh cilantro, divided
4 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 (14.5-ounce) can petite-diced tomatoes, drained
1 (13.5- to 14-ounce) can coconut milk
2 tablespoons fresh lime juice

PLACE the shrimp in a large bowl, sprinkle with 1 teaspoon 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 green onion 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 occasionally, until the shrimp are just cooked through, about 5 minutes longer. Add the lime juice and season to taste with salt. Serve sprinkled with the green onion tops and remaining cilantro.

YIELD: 6 to 8 servings.