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End of Summer Shrimp StewCooler days and cooler nights make everyone want to prepare something warm and comforting...
This yummy stew can be made easily and quickly with ingredients kept on hand and in a galley with minimal facilities.
ours is a one burner alcohol stove, a tiny sink with hand pump a 1.7 cubic foot portable refrigerator and a few square inches of counter space...

4 servings

1 small onion chopped
2 cloves garlic minced
2 tablespoons olive oil
1/2 cup roasted red peppers chopped
splash of a good red wine (one for the pot, two for the cook)
2-14 oz tins cherry tomatoes
1 pound uncooked shrimp cleaned, deveined shell removed
generous handful Italian parsley chopped
8 oz tin coconut milk
1 tablespoon garlic chili paste
juice from 1 lime
generous pinch of saffron
salt (sea salt of course) and pepper to taste
extra slice of lime and parsley to garnish

Gently sauté  onion and garlic in olive oil until fragrant.
Deglaze pan with red wine
Take a sip yourself
Add roasted red peppers and tomatoes and simmer several minutes to let flavours meld.
Add shrimp and cook until pink and opaque.
Stir in coconut milk and lime juice.
Heat through and season.
Serve with a good whole grain crusty bread
and some of that good wine you were cooking with.



This recipe courtesy of the Sea Salt Galley Kat blog. 

Final Product