Shrimp Stew

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red bell pepper, seeded and chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
0.5 hot chile pepper (such as Scotch bonnet or habanero), seeded, if desired (see Tip), and minced
6 medium scallions, white and green parts chopped and separated, divided
1 (14.5 ounce) can unsalted diced tomatoes
1 (14.5 ounce) can light coconut milk
1 pound raw shrimp (16-20 count), peeled and deveined, tail-on
0.5 teaspoon salt
0.5 teaspoon ground pepper
2 cups cooked brown rice (see Tip)
Lime wedges for serving

Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add bell pepper and cook, stirring occasionally, until slightly charred, about 4 minutes. Stir in garlic, thyme, chile and white parts of scallions; cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and their juices; cook until slightly evaporated and jammy, about 4 minutes. Stir in coconut milk and bring to a simmer.
Stir in shrimp. Reduce heat to medium-low and cook, covered, until the shrimp are pink and cooked through, about 3 minutes. Stir in salt and pepper. Divide rice among 4 serving bowls; spoon the stew over the rice. Sprinkle with green parts of scallions. Serve with lime wedges, if desired.