Mexican Shrimp Stew
Rich and filling, with just a little bit of heat, this tasty seafood stew is a great option for lunch or dinner, and it’s especially delicious with our Cracked Pepper Croccantini.
1 1/2 lbs raw shrimp, peeled and deveined
1 tbsp coconut oil
1/4 cup onion, diced
2 cloves garlic, minced
1 14oz can diced tomatoes with green chilies
1 14oz can coconut milk
1 cube vegetable boullion
1 cup water
1/4 cup roasted red pepper, diced
2 tbsp hot sauce (such as Sriracha)
2 tbsp freshly squeezed lime juice
1/4 cup cilantro, chopped
Sea salt and cracked pepper to taste
- Heat coconut oil in a medium saucepan over medium heat. Add onions and saute until translucent, about 5 minutes. Add the garlic and saute another minute.
- Add tomatoes, coconut milk, boullion, water, roasted peppers, and hot sauce. Bring to a gentle simmer, then add shrimp and cook until they are just opaque. Stir in lime, cilantro, and season to taste.
- Serve and enjoy!