Another successful recipe from Gina's WW's Recipes! For me, the biggest success of this recipe is that I actually peeled and deveined the shrimp all on my own! The peeling bit was easy (even though pulling the heads off was disgusting), but it was the deveining that I was most uncertain about. I believe they even make specific tools to do this and all I had was my $1 Pampered Chef Quikut Paring Knife. Fortunately I have watched enough cooking shows and eaten enough shrimp that I could handle it without the special tool! It took me a little while, but the whole process was actually quite cathartic.
Preparing the shrimp was the most difficult thing about this recipe, so if you find already prepared shrimp this is a quick and easy meal. The recipe says to saute the red peppers over low heat until they're soft (about 4 minutes). If you can manage to get something to saute on low heat, then well done to you! I couldn't. So after about 10 minutes of looking at raw peppers in the pan, I jacked up the heat to get some action. I turned it back down before adding the tomatoes and coconut milk. Wes doesn't like things too spicy, so I only used about 1/4 tsp red pepper flake. It wasn't spicy at all, so next time I'll use the full amount. Also, don't be put off by the amount of garlic in this dish. It wasn't overly garlic tasting at all.
Sorry about the quality of my picture. I had forgotten to take one and Wes reminded me when I had already put the leftovers in the container for him to take to work!
Here is the direct link to the recipe and I've also typed it out for you below:
Garlic shrimp in coconut milk, tomatoes, and cilantro (coriander if you're not in the US!)
1 1/4 lb 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 c cilantro
4 cloves garlic, minced
1/2 tsp crushed red pepper flake (to taste)
14.5 oz can of diced tomatoes
14 oz can of light coconut milk
Juice from 1/2 of lime
Steamed or boiled rice
In a medium pot, heat oil on low (again, you might want to jack this up). Add the red peppers and saute until soft (about 4 minutes). If you have turned up the heat on the skillet, turn it back down to low, let it cool off a minute, then add the whites of the scallions, 1/4 c of the cilantro, and the garlic. Cook for about 1 minute.
Add the tomatoes, coconut milk and salt to taste, cover and simmer for about 10 minutes. The sauce should start to thicken up a bit.
Add the shrimp and cook for 5 minutes. Add the lime juice.
Serve over rice, sprinkled with cilantro and the green onions.
Serves 4 and the WW points is 5.5 (not including the rice)