Spicy Coconut Shrimp Stew With Tomatoes And Cilantro

• 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

1. Lightly season shrimp with salt; set aside.
2. 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.
3. Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
4. Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
5. Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.

shrimp, salt, oil, red bell pepper, scallions, cilantro, garlic, red pepper, tomatoes, light coconut milk, lime juice, cooked jasmine rice

Taken from www.food.com/recipe/spicy-coconut-shrimp-stew-with-tomatoes-and-cilantro-446175 (may not work)