Garlic Shrimp In Coconut Milk Tomatoes And Cilantro Food

GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO

Steps:

• 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.

SPICY COCONUT SHRIMP STEW WITH TOMATOES AND CILANTRO

Steps:

• Lightly season shrimp with salt; set aside.
• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
• Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
• Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
• Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.