Ingredients:

2 lbs. large shrimp (31-40), peeled and deveined

kosher salt

2 tablespoons olive oil

1 large red bell pepper, sliced into very thin 1 ½ inch strips

4 scallions, thins sliced (white and green parts kept separate)

½ cup chopped fresh cilantro

4 large cloves garlic, chopped fine

½ to 1 teaspoon crushed red pepper flakes

14.5 oz can petite-diced tomatoes, drained

14 oz. can coconut milk

2 tablespoons fresh lime juice

basmati rice for side dish  (make double portion to soak up tasty broth)

 

Directions:

  1. Put rice on to cook after above ingredients are prepared. Shrimp dish only takes 15-20 mins. to cook.
  2. In a large bowl, sprinkle the shrimp with 1 teaspoon salt.  Toss to coat and set aside.
  3. Heat the oil in a 5- or 6-quart pot over medium-high heat.  Add the bell pepper and cook, stirring, until almost tender, about 4 minutes.  Add the scallion whites, ¼ cup of the cilantro, the garlic and the pepper flakes.  Continue to cook, stirring, until fragrant, 30 to 60 seconds.
  4. Add the tomatoes and coconut milk and bring to a summer.  Reduce the heat to medium and simmer to blend flavors and thicken sauce slightly, about 5 minutes.
  5. Add the shrimp and continue to cook, partially covered, and stirring frequently, until the  shrimp are just cooked through, about 5 minutes more.
  6. Add the lime juice and season to taste with salt.  Serve over rice, and sprinkle shrimp with the scallion greens and remaining ¼ cup cilantro.