Chevy's Coconut Shrimp Stew Recipe | James Beard Foundation
JBF reservations coordinator Chevy Mondesir scours magazines and the internet for new recipes, like this one she adapted from Fine Cooking, to try out on her
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Can opener
- Serving bowl
- Plate
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large red bell pepper, thinly sliced
- 1/2 cup chopped cilantro
- 4 cloves garlic, minced
- 3 scallions, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- One 14.5-ounce can diced tomatoes
- One 14-ounce can coconut milk
- 2 1/2 pounds large shrimp, peeled and deveined
- Salt
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