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Photo:William Dickey
William Dickey
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumred bell pepper, seeded and chopped2clovesgarlic, minced2teaspoonschopped fresh thyme leaves½hot chile pepper (such as Scotch bonnet or habanero), seeded, if desired (see Tip), and minced6mediumscallions, white and green parts chopped and separated, divided1(14.5 ounce) canunsalted diced tomatoes1(14.5 ounce) canlight coconut milk1poundraw shrimp (16-20 count), peeled and deveined, tail-on½teaspoonsalt½teaspoonground pepper2cupscooked brown rice (see Tip)Lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumred bell pepper, seeded and chopped
2clovesgarlic, minced
2teaspoonschopped fresh thyme leaves
½hot chile pepper (such as Scotch bonnet or habanero), seeded, if desired (see Tip), and minced
6mediumscallions, white and green parts chopped and separated, divided
1(14.5 ounce) canunsalted diced tomatoes
1(14.5 ounce) canlight coconut milk
1poundraw shrimp (16-20 count), peeled and deveined, tail-on
½teaspoonsalt
½teaspoonground pepper
2cupscooked brown rice (see Tip)
Lime wedges for serving
DirectionsHeat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly charred, about 4 minutes. Stir in garlic, thyme, chile and white parts of scallions; cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and their juices; cook until slightly evaporated and jammy, about 4 minutes. Stir in coconut milk and bring to a simmer.William DickeyStir in shrimp. Reduce heat to medium-low and cook, covered, until the shrimp are pink and cooked through, about 3 minutes. Stir in salt and pepper. Divide rice among 4 serving bowls; spoon the stew over the rice. Sprinkle with green parts of scallions. Serve with lime wedges, if desired.William DickeyTipsWhen working withhot chiles, wear gloves, if possible, and wash your hands and cutting board immediately after cutting. Removing the seeds will lower the heat level, but you can leave them in if you like it spicy.Usemicrowaveable brown riceto make this recipe quickly. Or simmer 1 cup brown rice with 2 1/2 cups water in a medium saucepan, covered, until tender, about 45 minutes. Let stand for 5 minutes before fluffing with a fork.Originally appeared: EatingWell.com, August 2022
Directions
Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly charred, about 4 minutes. Stir in garlic, thyme, chile and white parts of scallions; cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and their juices; cook until slightly evaporated and jammy, about 4 minutes. Stir in coconut milk and bring to a simmer.William DickeyStir in shrimp. Reduce heat to medium-low and cook, covered, until the shrimp are pink and cooked through, about 3 minutes. Stir in salt and pepper. Divide rice among 4 serving bowls; spoon the stew over the rice. Sprinkle with green parts of scallions. Serve with lime wedges, if desired.William DickeyTipsWhen working withhot chiles, wear gloves, if possible, and wash your hands and cutting board immediately after cutting. Removing the seeds will lower the heat level, but you can leave them in if you like it spicy.Usemicrowaveable brown riceto make this recipe quickly. Or simmer 1 cup brown rice with 2 1/2 cups water in a medium saucepan, covered, until tender, about 45 minutes. Let stand for 5 minutes before fluffing with a fork.
Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly charred, about 4 minutes. Stir in garlic, thyme, chile and white parts of scallions; cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and their juices; cook until slightly evaporated and jammy, about 4 minutes. Stir in coconut milk and bring to a simmer.
Stir in shrimp. Reduce heat to medium-low and cook, covered, until the shrimp are pink and cooked through, about 3 minutes. Stir in salt and pepper. Divide rice among 4 serving bowls; spoon the stew over the rice. Sprinkle with green parts of scallions. Serve with lime wedges, if desired.
Tips
When working withhot chiles, wear gloves, if possible, and wash your hands and cutting board immediately after cutting. Removing the seeds will lower the heat level, but you can leave them in if you like it spicy.
Usemicrowaveable brown riceto make this recipe quickly. Or simmer 1 cup brown rice with 2 1/2 cups water in a medium saucepan, covered, until tender, about 45 minutes. Let stand for 5 minutes before fluffing with a fork.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)361Calories15gFat35gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
