I got this recipe from the Eat Clean Diet website. I make it a little different every time. I don't usually follow the exact recipe/measurements, but I use pretty much the same ingredients. It's so delicius and SIMPLE. It's one of Mark's favorite meals also. Tonight I'm eating mine over green beans with a little avocado on top, but it's very good over brown rice or quinoa (or the pasta version of those 2).
Ingredients
• 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
Instructions
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.
Tips & Bonus Information
Calories: 260 Points: 5.5 pts I also added "scallops" to this, you could probably add any seafood, or even subsitute with chicken! mmm mmm
YIELD: 4 servings
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