Caribbean Shrimp Stew with Sweet Potato, Corn, and Silky Coconut Cilantro Broth

Instructions

1. 1

   1. In a bowl, combine the shrimp with 1 tablespoon coconut or vegetable oil, half of the garlic, the ginger, smoked paprika, cumin, 1 tablespoon lime juice, lime zest, 1/2 teaspoon salt, and black pepper. Let marinate for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a large pot over medium-high heat. Add the remaining tablespoon of oil and sauté the shrimp for 1 to 2 minutes per side, until they just turn opaque. Transfer them to a plate to prevent overcooking.

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   3. In the same pot, add the onion, red bell pepper, and the rest of the garlic. Cook for 4 minutes over medium heat, stirring, until the onion is translucent. Add the dried thyme and red pepper flakes, and cook 30 seconds more.

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   4. Stir in the sweet potato, crushed tomato, and vegetable broth. Bring to a gentle boil, then reduce to medium-low heat, cover, and cook for 12 minutes, until the sweet potato is almost tender.

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   5. Add the coconut milk and sweet corn. Cook uncovered for 8 minutes over medium heat, stirring occasionally, until the broth thickens slightly and the sweet potato is tender.

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   6. Return the shrimp to the pot along with the chopped fresh cilantro and the remaining tablespoon of lime juice. Cook for 2 to 3 minutes over low heat, just until the shrimp are fully cooked and juicy.

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   7. Taste and adjust with the remaining salt if needed. Serve the stew hot, finished with a little extra fresh cilantro on top.

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   8. If you want to keep it warm before serving, cover it and place it in a preheated oven at 200 °F / 95 °C for up to 10 minutes.