Wednesday, March 10, 2010
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Vacation eating is a lot like holiday eating too me. My family and I always end up over indulging on vacation. Our meals are typically bigger, more fattening and dessert is always included at the end.
The day we got back from our Disney trip, both my husband and I were craving something light and home cooked. I knew where to go to find it such a meal...Gina's WW blog! I had actually bookmarked this garlic shrimp dish before our trip and decided to give it a try that night. It turned out to be just what we were looking for...light and tasty! Plus, it was a quick meal to prepare and cook...perfect after a long day of flying with two kids.
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.
WW POINTS: 5.5 per serving
Source: Gina's Weight Watcher Recipes, originally adapted from Fine Cooking