Shrimp in Coconut Milk Stew

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.