We tried a new recipe last night and it was excellent and very quick. Even better it is inexpensive and hearty. This is a Martha Stewart recipe from her Everyday Food Magazine, Issue 50.

*I buy frozen shrimp in the bags when they are on sale. If you watch your sale ads you can usually find a pound for $4-6.

Asian Shrimp Stew with Steamed Rice

-1 C. long-grain rice
-2 Tbs. cornstarch
-1/2 C. coconut milk
-1 Tbs. sugar
-1 Tbs. vegetable oil
-2 Yellow peppers cut into one inch pieces (I used green, they were cheaper)
-1 onion cut into one inch pieces
-4 garlic cloves, sliced
-2 Tbs. minced, peeled fresh ginger (I used the Pampered Chef chopper press and it worked great)
-1/4 tsp. red-pepper flakes (I omitted this since Ella and I were eating it)
-4 scallions, white and green parts separated and thinly sliced
-1 pound peeled and deveined shrimp (thaw if frozen)
-1-2 Tbs. rice vinegar

1. Cook rice according to pkg. instructions. Place cornstarch in a bowl and gradually whisk in coconut milk, sugar and 1 cup of water.

2. In a large skillet, heat oil over medium. Add peppers, onion, garlic, ginger, red-pepper flakes and scallion whites; season with salt. Cook, tossing frequently, until veggies are crisp-tender, 6-8 minutes.

3. Add coconut-milk mixture to skillet; raise heat to medium-high. Boil stirring until thickened, 1-2 minutes. Add shrimp, and cook until opaque, 3-4 minutes. If necessary adjust consistency with water, season with vinegar and salt to taste.

4. Serve shrimp stew over the rice. Add the green scallions to the top for a garnish.

Total time: 30 minutes

(Sorry no photo, I had two fussy children and no patience when I made this and completely forgot to snap a pic!)