Ingredients
1 c. long-grain white rice
2 tbsp. cornstarch
1/2 c. coconut milk
1 tbsp. sugar
1 tbsp. vegetable oil
2 Yellow bell peppers
1 onion
4 clove garlic
2 tbsp. minced peeled fresh ginger
1/4 tsp. red-pepper flakes
4 scallions
Coarse salt
1 lb. peeled and deveined medium shrimp
1 rice vinegar
Preparation
Step 1Cook rice according to package instructions; set aside, covered. Meanwhile, place cornstarch in a medium bowl. Gradually whisk in coconut milk, sugar, and 1 cup water; set aside.Step 2In a large skillet, heat oil over medium. Add bell peppers, onion, garlic, ginger, red-pepper flakes, and scallion whites; season with salt. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.Step 3Add coconut-milk mixture to skillet; raise heat to medium-high. Boil, stirring occasionally, until thickened, 1 to 2 minutes. Add shrimp, and cook just until opaque, 3 to 4 minutes. If necessary, adjust consistency of stew with a little bit of water; season with vinegar and salt to taste.Step 4Fluff rice gently with a fork. Serve shrimp stew over rice, garnished with scallion greens. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
