Recipes: Caribbean Seafood Stew and Coconut-Rice Pudding

  • Updated: September 11, 2013 - 1:11 PM

The recipe for Brazilian coconut rice pudding was adapted from “Steven Raichlen’s Healthy Latin Cooking.”

Photo: Bill Hogan • Chicago Tribune,

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CARIBBEAN SEAFOOD STEW ON RICE

Serves 4.

Note: Developed by the Chicago Tribune test kitchen.

• 2 tbsp. olive oil, divided

• 1 tbsp. fresh lime juice

• 1/4 tsp. salt

• 1/8 tsp. pepper

1 lb. orange roughy or tilapia, in 1-in. cubes

• 1 c. chopped onion

1 c. chopped green bell pepper

• 1 tbsp. minced garlic

1 jalapeño, seeded, finely chopped

1 (14-oz.) can diced tomatoes, undrained

3/4 c. unsweetened canned coconut milk

8 oz. medium raw shrimp, peeled, deveined

1/2 c. chopped cilantro, plus more for garnish

• 2 c. hot cooked rice

Directions

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