I found this recipe on Gina's Skinny Recipes and it looked fabulous. I halved the ingredients and made a few minor changes.
Red bell peppers were just too dear at my local produce market this morning, so I found the 'reddest' green one there, and decided it would have to do. I also subbed lemon juice for the lime, and used fewer shrimp. I did, however, keep the cilantro and normally I wouldn't cause it isn't my favorite flavor... but it looked like it would be required here... and I think it was.
Lovely dish - put it on your must make list. Here is my version:
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Makes 2 servings
- 20 jumbo shrimp, cooked, peeled and deveined
- 1/2 tsp extra virgin olive oil
- 1/2 medium green bell pepper, sliced thin
- 2 large green onions, thinly sliced, white and green parts separated
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 dash salt (to taste)
- 1/4 tsp crushed red pepper flakes (to taste)
- 1 cup canned diced tomatoes
- 1/2 can (14 oz can) light coconut milk
- 1/2 Tbs lemon juice
- In a medium pot, heat oil on low. Add green pepper and sauté until soft (about 4 minutes).
- Add the white part from the onions, half the cilantro, the red pepper flakes and garlic.
- 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 heat through, about 2 mintutes.
- Add lemon juice.
- To serve, divide equally and ladle over rice in 2 bowls; top with the green part of the onions and the remainder of the cilantro.
Gina suggests serving this over rice to soak up the sauce, and I used white rice because The Captain likes it best. This dish was a big hit and it is pretty enough to serve to company.
Per serving. This does not include the rice.
Weight Watchers P+ = 3.
Calories 129; Protein 10g; Carbohydrate 13g; Fat 5g; Fibre 2g