Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Prep Time: 10mins
Cook Time: 20mins
Total Time: 30mins
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
1 1/4lbspeeled and deviened jumbo shrimp(weight after peeled)
1red bell pepper(diced)
4scallions(thinly sliced, white and green parts separated)
1/2tspcrushed red pepper flakes(or to taste)
14.5ozcan diced tomatoes
14ozcan light coconut milk
In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
Add lime juice.
To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.