Try this Shrimp Stew with Coconut Milk, Tomatoes, and Cilantro recipe, or contribute your own.
Suggest a better description1) In a large bowl, sprinkle the shrimp with 1 teaspoon salt; toss to coat,
and set aside.
2) 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 scallion whites, 1/4 cup of the cilantro, the garlic, and the pepper
flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.
3) 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.
4) Add the shrimp and continue to cook, partially covered and stirring
frequently, until the shrimp are just cooked through, about 5 minutes
more. Add the lime juice and season to taste with salt. Serve sprinkled
with the scallion greens and remaining 1/4 cup cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 35 | ||
Calories from Fat: 20 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.8mg | 2 % | |
Potassium 99.5mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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