Coconut Shrimp Stew

Name: Coconut Shrimp Stew
Yield: Yield: 4 servings
Cuisine: American
Ingredients: Salt and pepper, to taste; Coconut Shrimp Stew; 10 grams fresh thyme, chopped; *White rice or mashed potatoes; 100 grams tomatoes, diced; 20 grams extra-virgin olive oil; Unsalted butter, as needed; Heavy cream, as needed; 2 tablespoons parsley, chopped; 2 garlic cloves, sliced; 20 grams green bell pepper, julienne; 10/20 prawns, peeled, deveined for a better result; 100 grams coconut milk; 20 grams green peas; Scallions, cut on the bias, as needed; 10 grams okra, sliced; 20 grams yellow bell pepper, julienne; 1 scotch bonnet pepper, finely chopped; 20 grams red bell pepper, julienne; 1 onion, chopped

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Shrimp Stew

10/20 prawns, peeled, deveined for a better result
20 grams extra-virgin olive oil
Salt and pepper

Americas
United States
Fish course
Stew
Pescatarian
Gluten-free

Method

Shrimp Stew

First, wash and clean your shrimp.

Lightly season with salt & pepper then keep aside.

Heat the oil in a large frying pan on medium heat. Add garlic, onions and scotch bonnet and cook for 1 minute, until fragrant. Add the shrimp so that it can absorb the flavors, then add okra, green peas and peppers.

Add the tomatoes,