Ingredients
3 lb. jumbo (21 to 25 per lb.) shrimp, peeled and deveined
Kosher salt
2 Tbs. extra-virgin olive oil
1 large red bell pepper, sliced into very thin 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped fresh cilantro
4 large cloves garlic, finely chopped
1/2 to 1 tsp. crushed red pepper flakes
14.5-oz. can petite-diced tomatoes, drained
13.5- or 14-oz. can coconut milk
2 Tbs. fresh lime juice
Fine Cooking
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Kosher salt
2 Tbs. extra-virgin olive oil
1 large red bell pepper, sliced into very thin 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped fresh cilantro
4 large cloves garlic, finely chopped
1/2 to 1 tsp. crushed red pepper flakes
14.5-oz. can petite-diced tomatoes, drained
13.5- or 14-oz. can coconut milk
2 Tbs. fresh lime juice
Description
Fine Cooking
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