Spicy Coconut Shrimp Stew With Tomatoes And Cilantro - cooking recipe

Ingredients

3 lbs peeled and deveined large shrimp
1/2 teaspoon salt
2 tablespoons oil
1 large red bell pepper, sliced into thing 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped cilantro, divided
4 large garlic cloves, minced
1/4 - 1/2 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 (13 1/2-14 ounce) can light coconut milk
2 tablespoons lime juice
4 cups cooked jasmine rice

Preparation

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.