Recipes Ingredients Seafood Recipes Shrimp Recipes Asian Shrimp Stew with Steamed Rice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes. Ingredients 1 cup long-grain white rice 2 tablespoons cornstarch ½ cup coconut milk 1 tablespoon sugar 1 tablespoon vegetable oil, such as safflower 2 yellow bell peppers (ribs and seeds removed), cut into 1-inch pieces 1 onion, cut into 1-inch pieces 4 garlic cloves, sliced 2 tablespoons minced peeled fresh ginger (from a 2-inch piece) ¼ teaspoon red-pepper flakes 4 scallions, white and green parts separated and thinly sliced Coarse salt 1 pound peeled and deveined medium shrimp (thawed if frozen), tails removed 1 to 2 tablespoons rice vinegar Directions Cook rice according to package instructions; set aside, covered. Meanwhile, place cornstarch in a medium bowl. Gradually whisk in coconut milk, sugar, and 1 cup water; set aside. In a large skillet, heat oil over medium. Add bell peppers, onion, garlic, ginger, red-pepper flakes, and scallion whites; season with salt. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes. Add coconut-milk mixture to skillet; raise heat to medium-high. Boil, stirring occasionally, until thickened, 1 to 2 minutes. Add shrimp, and cook just until opaque, 3 to 4 minutes. If necessary, adjust consistency of stew with a little bit of water; season with vinegar and salt to taste. Fluff rice gently with a fork. Serve shrimp stew over rice, garnished with scallion greens. Cook's Notes Sharp, fragrant ginger invigorates this dish. Because it's potent and fibrous, use a sharp knife to mince it. To keep this stew tasting bright, avoid overcooking the vegetables. Rate it Print