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3 lb. (21-25 count) peeled and deveined shrimp, preferably wild
Salt
2 tbps veg or canola oil
1 large red bell pepper, sliced into very thin 1 ½-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
½ cup chopped fresh cilantro, divided
4 large garlic cloves, minced
½ tsp crushed red pepper flakes
1 can (14.5 oz) petite diced tomatoes, drained
1 can (13.5 or 14 oz.) light coconut milk
2 tbsp fresh lime juice
Rice
Lightly season peeled and deveined shrimp (tails left intact) with salt. Heat canola oil in a large saucepan set over medium-high heat.
Add red bell pepper strips and cook, stirring frequently, until almost tender, 4 to 5 minutes. Add white portions of scallions, ¼ cup cilantro, garlic, and red pepper flakes. Cook, stirring, for 30 to 60 seconds. Be sure not to burn the garlic or the dish will take on a bitter flavor.
Add tomatoes and coconut milk, and bring to a simmer. Add shrimp, partially cover the pan, and continue to cook, stirring frequently, until the shrimp are just cooked, about 5 minutes. Watch the shrimp carefully. Overcooked shrimp is rubbery shrimp.
Stir in lime juice, taste, and add more salt, if necessary. Serve over rice and top with remaining cilantro and scallion greens.
Serves 6.
Salt
2 tbps veg or canola oil
1 large red bell pepper, sliced into very thin 1 ½-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
½ cup chopped fresh cilantro, divided
4 large garlic cloves, minced
½ tsp crushed red pepper flakes
1 can (14.5 oz) petite diced tomatoes, drained
1 can (13.5 or 14 oz.) light coconut milk
2 tbsp fresh lime juice
Rice
Lightly season peeled and deveined shrimp (tails left intact) with salt. Heat canola oil in a large saucepan set over medium-high heat.
Add red bell pepper strips and cook, stirring frequently, until almost tender, 4 to 5 minutes. Add white portions of scallions, ¼ cup cilantro, garlic, and red pepper flakes. Cook, stirring, for 30 to 60 seconds. Be sure not to burn the garlic or the dish will take on a bitter flavor.
Add tomatoes and coconut milk, and bring to a simmer. Add shrimp, partially cover the pan, and continue to cook, stirring frequently, until the shrimp are just cooked, about 5 minutes. Watch the shrimp carefully. Overcooked shrimp is rubbery shrimp.
Stir in lime juice, taste, and add more salt, if necessary. Serve over rice and top with remaining cilantro and scallion greens.
Serves 6.