This was a very fast and simple dinner to make. It was delicious and we just kept eating and eating! This is going to become a regular on our menu rotation! There was just the right amount of heat and I loved the hint of lime and coconut.
This makes 4-6 servings.
2 lbs shrimp, peeled and deveined
1 TBSP olive oil
1 red bell pepper, finely chopped
6 green onions, thinly chopped (both the white and green parts)
1 C cilantro, chopped
6 clvoes garlic, finely minced
salt and pepper to taste
1/2 tsp red pepper flakes
2 cans (14.5 oz. each) petite diced tomatoes, undrained
28 oz. (about 4 C) coconut milk
1 TBSP fresh lime juice (about 1 lime)
Cooked rice (your choice of type)
Heat the olive oil in a medium saucepan and add the peppers. Cook them for about 2-3 minutes.
Add the green onions, 1/2 C cilantro, red pepper flakes, and garlic. Cook for another 1-2 minutes while stirring.
Add the tomatoes, coconut milk, and salt and bring the mixture to a simmer.
Let it simmer for 10-15 minutes until it starts to reduce.
Add the shrimp and cook for 4-5 minutes until they are cooked through.
Mix in the lime juice and the remaining 1/2 C cilantro and serve warm over the rice.
This recipe is from www.melskitchencafe.com.