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COLUMBIAN SHRIMP STEW & COCONUT RICE

COLUMBIAN SHRIMP STEW & COCONUT RICE

Serves 6     Cook time 30 minutes 

Ingredients

2 lbs shrimp, shelled & deveined

1 TSP Creole Blend Seafood Seasoning

6 TBSP butter

2 TBSP EVOO

2 medium onions, chopped

1 green bell pepper, diced

5 fresno peppers, thinly sliced

8 cloves garlic, minced

3 cups chicken or shrimp stock

4 cups crushed tomatoes

2 TSP cumin powder

1/2 TSP salt

1 TSP pepper

Lime wedges

1/4 cup parsley, chopped

2 cups white rice, dry

1 14oz can coconut milk

2 cups water

2 TBSP EVOO

1 TBSP sugar

1 TSP salt

Instructions

  • Season shrimp with creole seasoning.
  • Melt butter in EVOO in large sauce pan over medium heat. Add onions, peppers, cook until tender. Add garlic & cook for 2 mins.
  • Whisk in stock, tomatoes & cumin.
  • Simmer 20 mins.
  • Add shrimp, gently combine with sauce & cook for 7 mins.
  • Add parsley, salt, pepper, stir into sauce.
  • Garnish with lime juice & additional parsley.

ARROZ CON COCO ( Rice)

  • Toast dry rice in EVOO for 2 mins.
  • Add coconut milk, dissolve & stir.
  • Add water, sugar & salt.
  • Bring to boil, give it a stir, allow some liquid to evaporate, then turn heat to low.
  • Cover & steam for 20 mins.
  • Turn heat off, uncover & fluff rice with fork.
  • Cover & steam another 5 mins.

Enjoy! 

Photo & Recipe by SundayDinnerDiary