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- Stephen Cooksâ Fish Stew with Shrimp, Cod, Clams & Sausage
- Feeding Groomâs Shrimp & White Bean Stew with Braised Broccoli Rabe
- Pam Andersonâs Spicy Coconut Shrimp Stew
- 3 lb. (21-25 count) peeled and deveined shrimp, preferably wild
- Salt
- 2 tbps veg or canola oil
- 1 large red bell pepper, sliced into very thin 1 ½-inch-long strips
- 4 scallions, thinly sliced (white and green parts kept separate)
- ½ cup chopped fresh cilantro, divided
- 4 large garlic cloves, minced
- ½ tsp crushed red pepper flakes
- 1 can (14.5 oz) petite diced tomatoes, drained
- 1 can (13.5 or 14 oz.) light coconut milk
- 2 tbsp fresh lime juice
- Rice
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 667g | |
| Calories 448 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 558mg | 16% |
| Total Carbs 30.09g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 7.72g | 5% |
| Protein 3.63g | 6% |
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