Asian Shrimp Stew with Steamed Rice

OK first things first. Star this post, print it, commit it to memory, whatever. It is FABULOUS. Make it like tomorrow. Love. IT.

This is from Everyday Food Magazine. My sister also subscribes and she made this a while ago and has been bugging me about how good it was, so finally I made it too. Wow. I should listen to her more often (Moira - just testing to see if you are reading this ;) )

Serves 4

Prep Time: 30 Min

Total Time: 30 Min

Avoid overcooking vegetables.

1 Cup long-grain white rice

2 T cornstarch

1/2 cup coconut milk

1 T sugar

1 T vegetable oil

2 yellow bell peppers, in one inch pieces

1 onion, cut in one inch pieces (I used red since I was out of yellow)

4 garlic cloves, sliced

2 T minced peeled fresh ginger from a 2 inch piece

1/4 tsp red pepper flakes (I misread and used 1/2 tsp - it was definitely spicy, especially for this spice-averse girl, but I could eat it and it was still really good. So if you like a kick, go with 1/2 tsp)

4 scallions, thinly sliced (separate whites and greens - I skipped since I didnt realize teh white were to be cooked)

salt

1 pound shrimp (raw, peeled, thawed, deveined, tails removed)

1-2 tsp rice vinegar

Directions

1) Cook rice according to pkg, set aside covered. Meanwhile, place cornstarch in a small bowl. Gradually whisk in coconut milk, sugar, and 1 cup water. Set aside.

2) In a large skillet, heat oil over medium. Add peppers, onion, garlic, ginger, red pepper flakes, and scallion whites. Season with salt. Cook, tossing frequently, until vegetables are crisp tender, 6-8 min.

3) add coconut milk mixture to skillet. Raise heat to med high. Boil, stirring occassionally, until thickened, 1-2 min. Add shrimp, and cook just until opaque, 3-4 min. If necessary, adjust consistency with a little water. Season with vinegar and salt to taste.

4) Fluff rice with fork. Serve shrimp stew over rice, garnish with scallion greens.

SO. FAB.