Brazilian Shrimp Stew

I have an affinity for curry and decided to blend two different food items for one decidedly incredible stew!

Ingredients

• 2 tablespoons butter
• 1 tablespoon grapeseed oil
• 2 medium shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup coconut milk
• 0.25 cup chopped roasted red bell pepper
• 0.25 cup chopped cilantro
• 1 tablespoon lime juice, or to taste
• 1 teaspoon ground cayenne pepper
• 1 pinch salt
• 1 teaspoon cornstarch
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups cooked jasmine rice

Steps

1. Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
2. Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
3. Serve stew with cooked jasmine rice.