Pam Anderson’s Spicy Coconut Shrimp Stew Recipe

Pam Anderson is a popular name in many kitchens. No, not the Pam Anderson that runs down the beach in a red bathing suit, life-saving device tucked under her arm. Well, maybe this Pam Anderson does like to do that, but probably not on national television. Nope, I am talking about the Pam Anderson, author of popular cookbooks, such as The Perfect Recipe, How to Cook Without a Book, and The Perfect Recipe for Losing Weight and Looking Great. When my friend Maggy Keet, who is Pam’s daughter and one-third of the Three Many Cooks, asked if I would like to view a copy of her mum’s new book, I jumped at the offer. Perfect One-Dish Dinners: All You Need for Easy Get-Togethers is bursting with easy, tantalizing dishes. In the opening of the book, Pam explains that she was inspired to write this book when a woman attending one of her cooking classes confessed to being overwhelmed when attempting to pull together a meal to entertain guests. I think we can all relate to that. While cooking individual dishes seems doable, timing several dishes to come out at the right time is enough to send even a Martha Stewart devotee into a tailspin.

This book is organized by entire meals, rather than the standard appetizer, salad, entrée, and dessert format. This dish, Spicy Coconut Shrimp Stew, is paired with an appetizer of Tuna Salad with Sushi Flavors on Sesame Rice Crackers and finished with Mixed sorbets on sweet ginger fried wontons. Other equally tempting entrees, such as Chicken Potpie with Green apples and Cheddar Biscuits and Cassoulet-Style Italian Sausages and White Beans are each printed with an appetizer, salad, and/or dessert suggestion. What stuck me as I flipped through the book was that each entrée could be produced as a relatively easy weeknight meal. My 9-year old son looked over my shoulder as I marked down the dishes I wanted to try, adding in his two cents every few pages. As we neared the end of the book, he proclaimed, “Mum, I just want to eat this book!” Honest and telling words, indeed.

The shrimp stew came together with very little effort and produced flavors that are on par with many good restaurant dishes. In fact, I went back for a large second portion because I was so taken with the rich, aromatic flavors of the coconut milk and shrimp. I cleared every last morsel of stew and rice from my plate, as the rice was beautifully drenched in the coconut sauce.

The recipe:
Lightly season peeled and deveined shrimp (tails left intact) with salt. Heat canola oil in a large saucepan set over medium-high heat.

Add red bell pepper strips and cook, stirring frequently, until almost tender, 4 to 5 minutes. Add white portions of scallions, ¼ cup cilantro, garlic, and red pepper flakes. Cook, stirring, for 30 to 60 seconds. Be sure not to burn the garlic or the dish will take on a bitter flavor.

Add tomatoes and coconut milk, and bring to a simmer. Add shrimp, partially cover the pan, and continue to cook, stirring frequently, until the shrimp are just cooked, about 5 minutes. Watch the shrimp carefully. Overcooked shrimp is rubbery shrimp.

Stir in lime juice, taste, and add more salt, if necessary. Serve over rice and top with remaining cilantro and scallion greens.

Other fish or seafood stews:

Simply Recipes’ Brazilian Fish Stew
Kalyn’s Kitchen’s Spicy Red Fish Stew
Stephen Cooks’ Fish Stew with Shrimp, Cod, Clams & Sausage
Feeding Groom’s Shrimp & White Bean Stew with Braised Broccoli Rabe

Pam Anderson’s Spicy Coconut Shrimp Stew

3 lb. (21-25 count) peeled and deveined shrimp, preferably wild
Salt
2 tbps veg or canola oil
1 large red bell pepper, sliced into very thin 1 ½-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
½ cup chopped fresh cilantro, divided
4 large garlic cloves, minced
½ tsp crushed red pepper flakes
1 can (14.5 oz) petite diced tomatoes, drained
1 can (13.5 or 14 oz.) light coconut milk
2 tbsp fresh lime juice
Rice

Lightly season peeled and deveined shrimp (tails left intact) with salt. Heat canola oil in a large saucepan set over medium-high heat.

Add red bell pepper strips and cook, stirring frequently, until almost tender, 4 to 5 minutes. Add white portions of scallions, ¼ cup cilantro, garlic, and red pepper flakes. Cook, stirring, for 30 to 60 seconds. Be sure not to burn the garlic or the dish will take on a bitter flavor.

Add tomatoes and coconut milk, and bring to a simmer. Add shrimp, partially cover the pan, and continue to cook, stirring frequently, until the shrimp are just cooked, about 5 minutes. Watch the shrimp carefully. Overcooked shrimp is rubbery shrimp.

Stir in lime juice, taste, and add more salt, if necessary. Serve over rice and top with remaining cilantro and scallion greens.

Serves 6.

Printable recipe

Disclaimer: I received this book, free of charge. I received no compensation for making or reviewing a recipe from the book. When I am offered a free book, my policy is that I will look through the book and possibly make some recipes from it. If I feel that the recipe will appeal to my readers, I will write about it.

Tagged as: fish, shrimp, stew