Tonight I made another new recipe from this blog. It's garlic shrimp in coconut milk, tomatoes and cilantro. It's actually pretty good, and it's nice to have something different from what I usually make. I didn't have enough cilantro and I didn't use the red pepper flakes, I can see how it needs a little kick to balance out the richness of the coconut milk, even though it's a low fat coconut milk.
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Adapted from Fine Cooking
Gina's Weight Watcher Recipes
Servings: 4 • Calories: 260 • Points: 5.5 pts
1 1/4 lbs jumbo shrimp, peeled and deveined
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
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
In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, 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 cook 5 minutes. Add lime juice.
To serve, divide equally among 4 bowls and top with scallions and cilantro.