Coconut Shrimp Stew

By debrcovey

Ingredients

• 1 1/2 lb extra large shrimp, peeled and devined
• 1 Tbsp virgin olive oil or canola oil
• 1 medium onion diced
• 1 tomatoes diced or 1 can 14 oz diced tomatoes
• 2 large garlic cloves, minced
• 1/2 tsp curry powder
• 14 oz can coconut milk
• 2 cups chicken broth
• 1 tsp creole spice
• 1/2 tsp cayenne pepper
• 2 scallions, thinly sliced (white and green separated)
• 1 red bell pepper diced
• 1/2 cup parsley
• salt and pepper to taste

Preparation

Step 1

Lightly season the shrimp with creole spice. Heat oil over medium heat in a heavy dutch oven. sauté for about 3-5 minutes and set aside. Add onions, tomatoes, curry powder and garlic. Stir for about 1 minute, followed by coconut milk and broth. Bring it to a boil then simmer for 7-10 minutes. Toss in shrimp, green onions and bell pepper. Adjust for salt/pepper and thickness. Serve over rice or veggies.