Tuesday, May 4, 2010

Recipe to Try: Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro

In the mood for shrimp in a savory and spicy coconut broth?
Well, I definitely was last night so I pulled out this tried and true recipe. It's so easy to make and only takes about 30 minutes. It's so yummy for those nights when your not in the mood for "the usual", plus it looks super complicated, so its guaranteed to impress ;-)
I tweaked the recipe just a little bit. Normally you're supposed to serve the broth either by itself, like a soup, or over a bed of rice. Mango and I like to stir the rice right in and let it sit for a few minutes to that it soaks up all of that brothy goodness. Enjoy!
Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro
Serves: 4
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
kosher salt
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
1 cup uncooked jasmine rice
1. Set your rice to cook. Once it's finished, set it to the side.
2. 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.
3. 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.
4. Add shrimp and cook 5 minutes. Add lime juice.
*Mangonett Twist: Stir in your jasmine rice and let sit for a few minutes.
5. To serve, divide equally among 4 bowls and top with scallions and cilantro.


Eli said...

I love Gina's recipes. I tried this one a few weeks back and it was delicious.