Francesca’s Spicy Stewed Tomatoes with Shrimp

Francesca de la Torre holds two mas­ter’s de­grees in edu­ca­tion, so one need not be a geni­us to de­term­ine that she is a pretty smart lady.

Francesca de la Torre holds two mas­ter’s de­grees in edu­ca­tion, so one need not be a geni­us to de­term­ine that she is a pretty smart lady. Through her three 2016 re­cipe sub­mis­sions to this pub­lic­a­tion, she dis­played a knack for teach­ing the masses the fine art of food pre­par­a­tion, too, and de­liv­ers an­oth­er good­ie through her Spicy Stewed To­ma­toes with Shrimp re­cipe. 

The Grays Ferry res­id­ent will have you eager to emu­late her steps and prove your­self a true stu­dent of the culin­ary world. You are cer­tain to re­ceive ex­tra cred­it among your loved ones, too, if you pre­pare this on the blustery days that al­ways mark Feb­ru­ary. 

In­gredi­ents: 

1 ta­ble­spoon of coconut oil (or your oil of choice)
1/2 onion thinly sliced 
1/4 cup of coconut milk or cream
2 or 3 cloves of minced gar­lic
1 jalapeno or chili pep­per of choice, minced (op­tion­al)
1 pint of cherry or grape to­ma­toes, halved
1 bay leaf
2 bell pep­pers, chopped
1 pound of me­di­um or large shrimp (thawed if frozen)
Cil­antro, for gar­nish
Salt and pep­per, to taste

Dir­ec­tions: 

In a me­di­um pot, heat the oil on me­di­um heat. Add the gar­lic, onion, and jalapeno or chili pep­per. Saut&ea­cute; for five minutes.

Add the bay leaf, to­ma­toes, and four ounces of wa­ter. Let sim­mer for 10 minutes. Add the bell pep­pers, shrimp and coconut milk or cream. Sim­mer for three minutes or un­til the shrimp are opaque. Re­move from the heat, and serve with chopped cil­antro.


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