Name: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Ingredients: 1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled) 1 tsp extra virgin olive oil 1 red bell pepper, sliced thin 4 scallions, thinly sliced, white and green parts separated 1/2 cup cilantro 4 cloves garlic, minced kosher salt (to taste) 1/2 tsp crushed red pepper flakes (to taste) 14.5 oz can diced tomatoes 14 oz can light coconut milk (50% less fat) 1/2 lime, squeezed

Instructions:

• In a medium pot, heat oil on low.
• Add red peppers and sauté until soft (about 4 minutes).
• Add scallion whites, ¼ cup cilantro, red pepper flakes and garlic and cook 1 minute.
• Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
• Add shrimp and cook 5 minutes.
• Add lime juice.
• To serve, divide equally among 4 bowls and top with scallions and cilantro.

Comments: Serve with a little brown basmati rice to soak up the broth.
5/18/2013 - The sauce never appeared to thicken.
1/25/2020 - “Cool” was not hot enough. After I put the shrimp in, I turned the burner up to “ 6”. I seasoned it with 1/2 teaspoon of salt substitute, but no crushed red pepper flakes. Gail added a sprinkling of cayenne pepper, and I sprinkled some crushed red pepper flakes. We enjoyed the soup.
8/26/2021 - Here are the deviations from the recipe: 1 pound of shrimp, 1/2 red bell pepper, 4 scallions, 1 teaspoon of garlic powder, no salt, 1/4 teaspoon red pepper flakes, and 1 teaspoon of lime juice. We liked it.
8/12/2024 - I used 1 lb shrimp, juice from a whole lime, no cilantro, and no crushed red pepper flakes. Otherwise, I followed the recipe.

Source: http://www.skinnytaste.com/2010/02/garlic-shrimp-in-coconut-milk-tomatoes.html

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