Curry Shrimp Stew is by far an excellent dish for anyone in the mood for indian flavors. The sweet and zippy flavors of coconut and curry infused with crushed red peppers and cilantro. Yum! This is the first time I've made this dish. I did a little tweeking from the original recipe and it turned out fantastic! It is diabetic friendly, clean, and the perfect weekend meal at the kitchen table with family and friends.
Curry Shrimp Stew recipe! For the stew you will need 1 1/2 pounds of jumbo shrimp, 1 tablespoon olive oil, 1 red bell pepper sliced, 1 small red onion sliced, 1/2 cup cilantro chopped, 3 garlic cloves minced, 1/4 teaspoon sea salt, 1 teaspoon crushed red pepper, 14.5 ounce can of diced tomatoes (low sugar if possible), and 14 ounce can of light organic coconut milk. In a large pan on medium heat add the oil. Add the red bell peppers and onions and saute until soft. Add cilantro, red pepper flakes, garlic, toss until combined, and simmer a couple minutes. Add the tomatoes, coconut milk, salt and combine. Cover and let simmer on low-medium heat for about 8-10 minutes so the flavors can infuse together. Add your shrimp and combine well. Cover the pan and let simmer for an additional 5-8 minutes. I like to serve this over brown rice and sauted edamame beans. Top the stew with a sprinkle of lime juice and scallions.Enjoy!
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