Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step

Heat the oil in a medium enameled cast-iron casserole. Add the shallots, garlic, onion, bell pepper, ginger and lemongrass and cook over moderate heat until the vegetables are softened, about 7 minutes. Add the tomatoes, season with salt and pepper and cook for 3 minutes. Season the shrimp with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 2 minutes. Season the grouper with salt and pepper; add to the casserole, cover and cook for 3 minutes. Discard the lemongrass. Add the lime juice and season the stew with salt and pepper. Garnish with the chopped cilantro and serve.

Serve With

Steamed white rice and thin lime wedges.

Suggested Pairing

Rich Chardonnays from Argentina's Mendoza are just the thing for this rich and complex shrimp dish.

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