INGREDIENTS
14 oz
canned tomatoes
12 oz
roasted bell peppers
4 tbsp
olive oil
8 oz
mushrooms
2
garlic cloves
1 inch
ginger
2
lime zest
1 serving
kosher salt
1/4 cup
scallions
2
shallots
1 tbsp
tomato paste
13 oz
coconut milk
1/2
habanero chile
1 lb
shrimp
1 serving
brown rice
1 cup
herbs