No Lip Synch for You! Spicy Coconut Shrimp Stew
I don’t understand the ‘Beyonce lip synched Inauguration National Anthem’ hype. The audio transmitted during the inauguration was a previously recorded version of the song that Beyonce indeed sung. It was a cold day, averaging ~40 degrees Fahrenheit Now, I’m not a recording artist or singer but it seems like it would be difficult, and possibly damaging to the artist, to sing such a powerful song outside, in ~40 degrees. Would it make everyone chill out if Beyonce admitted, and provided reasoning for, immediately after or heck even now that she lip-synched? Doubtful. She should have eaten this spicy coconut shrimp stew before her performance. Maybe that would have help those money making vocal chords.
Spicy Coconut Shrimp Stew, recipe via Perfect One Dish Dinner
- 2 lbs peeled and deveined shrimp, preferably wild and not frozen
- 2 tbsp vegetable or olive oil
- 1 large red bell pepper, sliced into very thin 1.5 inch long strips
- 4 scallions, thinly sliced (white and green parts kept separate)
- 1/2 cup chopped fresh cilantro, divided
- 4 large garlic cloves, minced
- 1/5 tsp crushed red pepper flakes
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 1 can (3.5-14 ounces) light coconut milk (J didn’t even know that coconut milk was added; this confirms that the coconut flavor is a complement, not overpowering)
- 2 tbsp fresh lime juice
- Sticky Rice- recipe below
1. Rinse and peel shrimp. Leave the tails on if you prefer to peel them while eating the dish. Lightly season shrimp with salt and set aside.
2. Start cooking the rice: Measure 4 cups (or you can half these measurements for 2 people) of basmati or jasmine rice (I used jasmine) and rinse with cold water until the water runs clear. Add rice to a saucepan along with 5.5 cups of water. Cover and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and let rice stand covered for an additional 10-15 minutes. No worries if the stew isn’t ready at the exact time as the rice. If you leave the rice covered, it will stay warm for ~1 hour.
3. Heat oil in a 5-6 qt dutch oven or large saucepan over med-high heat. Add bell pepper, and cook, stirring until almost tender, about 4 minutes.
4. Add scallion whites, 12/4 cup cilantro (DON’T USE ALL OF THE CILANTRO), garlic and pepper flakes. Continue to cook, stirring until fragrant, 30-60 seconds.
5. Add tomatoes and coconut milk and bring to a simmer. Reduce heat to medium and simmer to blend flavors and thicken sauce slightly, about 5 minutes.
6. Add shrimp, partially cover, and continue to cook, stirring frequently, until just cooked through about 5 minutes more
7. Stir in lime juice and adjust seasonings, adding salt if necessary. Mound rice on each plate and ladle the stew and shrimp on top. Garnish with scallion greens and cilantro. ENJOY!