Shrimp in Coconut Milk Stew

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 tbsp cassava flour (or all-purpose flour)
• 2 tbsp olive oil

Instructions

1. 1

   Season the 1 lb shrimp with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

2. 2

   Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Transfer to a plate and set aside.

3. 3

   In the same skillet, add the 1 chopped onion and 1 chopped tomato. Cook over medium heat until soft and fragrant, about 5 minutes.

4. 4

   Stir in the 2 tbsp cassava flour and cook for 1 minute, stirring constantly. Pour in the 1 can coconut milk and bring to a gentle simmer, stirring until slightly thickened, about 3 minutes.

5. 5

   Return the shrimp to the skillet and simmer for 2 minutes until heated through. Taste and adjust salt and pepper. Serve hot with rice or bread.

Tools you’ll need

• Large skillet
• Cutting board
• Knife
• Wooden spoon

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