1 Tbsp. Olive Oil
½ cup Red Pepper, diced
1 medium Onion, chopped
½ cup Green Bell Pepper, diced
2 Cups Coconut Milk
1 medium Tomato, diced
½ cup grated Coconut, unsweetened
1 Tbsp. Cilantro, chopped
1 Tbsp. Parsley, chopped
1 Bunch Scallions, thinly sliced
Steamed White Rice
LET'S GET COOKING!
Heat olive oil in a large skillet over medium heat. Add onions, peppers and garlic. Cook for 3 to 5 minutes or until wilted. Add coconut milk and tomatoes and simmer for 3 to 5 minutes.
Add shrimp, grated coconut, salt, black pepper, cilantro and parsley to the coconut milk and vegetable mix. Continue cooking for 3 minutes or until shrimp turn opaque. Garnish with sliced scallions.
Serve shrimp stew with steamed rice and plantains on the side.
*USDA recommends cooking seafood to a minimum internal temperature of 145°F.