Shrimp Stew

Awesome dinner last night, courtesy of my mom's recipe. (Apologies for the photo quality--we were in a hurry to eat it, as it smelled amazing, and tasted even better.) I made a few additions and subtractions to her original, as we didn't have yellow squash or crawfish tails, and I've been on a coconut kick lately.

Shrimp Stew:

-1 tbsp olive oil

-1 sweet potato, diced into 1/2" chunks

-1/2 onion

-2 tsp (or 4 cloves) diced garlic

-1 serrano pepper

-2 sweet peppers (I used green and orange)

-3 fresh campari tomatoes, diced

-1/2 - 1 tsp curry powder

-1/2 - 1 tsp chili powder

-1/2 tsp black pepper

-1 lb bag frozen, cooked, cleaned shrimp, thawed and tails removed

-1 can (15 oz) chicken broth

-1/2 can (8 oz) coconut milk

Heat oil in medium pot over medium heat. When oil is shimmering, add sweet potatoes and saute until they begin to soften, about 6-8 minutes. Add onions, and cook, stirring frequently, until they are translucent, about 2-3 minutes. Add serrano and sweet peppers, cook for about 2 minutes. Add tomatoes, cook for another 2 minutes. Add shrimp and seasonings, and mix well. Then add in broth and coconut milk, cover, and let simmer on low/medium-low heat until the flavors diffuse, about 15 minutes.

We loved the richness and thickness of the stew--extremely tasty, and very satisfying. If Oklahoma ever decides to carry crawfish tails in their super markets, we'll be adding those into the mix.

~Losterman