Try this Shrimp Stew with Coconut milk, tomatoes and cilantro recipe, or contribute your own.
Suggest a better descriptionPlace the shrimp in a large bowl, sprinkle with 1 teaspoon salt, toss to coat and set aside
Heat the oil in a 5-6 quart Dutch oven over medium high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add green onion whites, 1/4 cup of the cilantro , the garlic and the pepper flakes. Continue to cook , stirring until fragrant, 30-60 seconds.
Add the tomatoes and coconut milk and bring to a simmer. Reduce heat to medium and simmer to blend flavor sand thicken the sauce slightly, about 5 minutes.
Add the shrimp and continue to cook, partially covered and stirring occasionally , until shrimp are just cooked through, about 5 minutes longer. Add the lime juice and season to taste with salt. Serve sprinkled with green onion tops and remaining cilantro .
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 288 | ||
Calories from Fat: 64 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 442.3mg | 136 % | |
Sodium 540.1mg | 19 % | |
Potassium 583.2mg | 15 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.9g | ||
Protein 48.4g | 69 % | |
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: 288
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