I love finding quick weeknight meals, the flavour of which would have you think they were anything but quick. This shrimp stew is one to add to your recipe repertoire.
The stew itself is a one-pan dish. Cook up the pepper and green onion, add the coconut milk and canned tomatoes, thicken the sauce, then cook the shrimp. You’ll need another pot for cooking the rice, but I think that’s a fair compromise for a meal as tasty as this one. Makes great leftovers for lunch too.
(I followed the recommendations of the reviewers on FineCooking.com and reduced the amount of shrimp to 1lb.)