While we're on the topic of shrimp (when are we not?!), here's a great and pretty easy recipe for a hearty stew that uses them, discovered in a recent issue of Saveur magazine.
The recipe was a good one, although we both agreed that we expected more flavor from the final result. So I've modified the original recipe to include some additional things (my untested additions are starred below, so you can make it as-is, or give the alternative a shot and lemme know how it goes), like cayenne and extra garlic. Maybe it's because we couldn't find palm oil and had to substitute butter. In any case, it was still pretty delicious, and a nice alternative.
1.5 lb boneless, skinless catfish filets, cut into 2" pieces
8 oz shrimp, peeled and deveined
Juice from two limes
*12 cloves garlic (recipe called for 8)
Salt and pepper to taste
3 tbsp olive oil
1 medium/large yellow onion, 3/4 minced, 1/4 thinly sliced
1 "Italian frying pepper" (if you have any idea what an Italian frying pepper is, use it; I used a jalapeno); 1/2 minced, 1/2 thinly sliced
*Cayenne pepper to taste
2 plum tomatoes, 1 minced, 1 thinly sliced
*1 cup chicken stock (recipe called for fish or vegetable)
1 cup coconut milk
2 tbsp palm oil (recommended if you can find it; I used butter)
1/4 cup minced cilantro
1/2 cup minced Thai basil leaves
Cooked brown rice, to serve
Toss the fish, shrimp, lime juice, half the garlic, and the salt and pepper in a bowl and set aside. Heat the olive oil in a Dutch oven over medium-high heat. Add the rest of the garlic, the minced onion, and the minced pepper, sprinkle with cayenne, and cook until soft. Add the minced tomatoes, and cook until broken down. Add the stock, coconut milk, and palm oil/butter, and bring to a boil. Drain the fish and add to the pot, cooking until just cooked through, about 7 minutes. Add the sliced onion, pepper, and tomato, and cook, covered, for about five more minutes. Stir in the cilantro and basil, season with salt and pepper. Serve over rice.
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