👨‍🍳 作り方

1. 1

   Season the shrimp with salt and pepper. Set aside.

   💡 プロのコツ: Ensuring the shrimp is seasoned well before cooking enhances the overall flavor.
2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onions and bell peppers and sauté until softened, about 5-7 minutes.

   💡 プロのコツ: Sautéing the vegetables until softened releases their natural sweetness and aroma.
3. 3

   Add the minced garlic, dried oregano, smoked paprika, and ground cumin. Cook for 1 minute until fragrant.

   💡 プロのコツ: Toasting the spices briefly awakens their flavors.
4. 4

   Stir in the tomato paste and cook for another minute.

   💡 プロのコツ: Cooking the tomato paste slightly deepens its flavor.
5. 5

   Pour in the coconut milk and bring to a simmer. Reduce heat to low and let it simmer gently for about 5-7 minutes to slightly thicken.

   💡 プロのコツ: Simmering allows the coconut milk to reduce and the flavors to meld.
6. 6

   Add the seasoned shrimp to the skillet. Cook for 3-5 minutes, or until the shrimp are pink and cooked through, stirring occasionally.

   💡 プロのコツ: Avoid overcooking the shrimp, as they can become tough.
7. 7

   Stir in the lime juice and season with salt and pepper to taste.

   💡 プロのコツ: Lime juice adds a touch of brightness to balance the richness of the coconut milk.
8. 8

   Garnish with fresh cilantro and serve immediately with white rice.

   💡 プロのコツ: Fresh cilantro adds a burst of freshness and color.