Recipe(tried): Shrimp Stew with Coconut Milk and Asian Spinach Salad with Orange and Avocado

This shrimp stew is just delicious. The original recipe called for 3 pounds of shrimp. The remaining ingredients were the same amounts as listed. After reading some reviews of the recipe the consensus was that there just wasn't enough sauce for three pounds of shrimp so I made it with 1 pound which is just about the right amount of shrimp for the amount of sauce. DH and I will get two meals out of that amount. If you don't like cilantro, I think that basil might be able to be substituted successfully in this recipe. I served it with Jasmine rice, steamed asparagus, and the Asian Spinach Salad with Orange and Avocado, which is also just delicious. These recipes have become new favorites for DH and myself:-) If you decide to try these recipes, I hope you will enjoy them as much as we have.

---

SHRIMP STEW WITH COCONUT MILK, TOMATOES & CILANTRO
Source: Pamela Anderson
Serves 2 - 4 depending on appetites

1 pound (21 - 25 per pound) shrimp, peeled and deveined
Kosher salt
2 Tbs. extra-virgin olive oil
1 large red bell pepper, sliced into very thin 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped fresh cilantro
4 large cloves garlic, finely chopped
1/2 to 1 tsp. crushed red pepper flakes
14.5-oz. can petite-diced tomatoes, drained (Drain very well! Otherwise, your sauce will be too watery.)
13.5- or 14-oz. can coconut milk
2 Tbs. fresh lime juice

In a large bowl, sprinkle the shrimp with 1 tsp. salt; toss to coat, and set aside.

Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the scallion whites, 1/4 cup of the cilantro, the garlic, and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.

Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.

Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more. Add the lime juice and season to taste with salt. Serve sprinkled with the scallion greens and remaining 1/4 cup cilantro.

---

ASIAN SPINACH SALAD WITH ORANGE AND AVOCADO
Bon Appetit / February 2008
Yield: 4 servings

2 tablespoons finely chopped shallots (I used green onions since I didn't happen to have a shallot. I decided on this recipe at the last minute:-0)
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil (I used almost 1/2 teaspoon.)
1 navel orange (I used a blood orange since I was out of navel oranges.)
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges (I used a Hass avocado)

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.