March 6, 2013

Garlic Coconut Milk Shrimp

Makes 4 Servings

1 1/4 lbs - Jumbo shrimp, peeled and deveined
1 tsp - Light extra virgin olive oil
1/2 cup - Sweet onion
1/2 cup + 1/8 cup - Cilantro, chopped (1/8 cup is for garnish)
6 - Basil leaves, chopped
4 - Garlic cloves, minced
8 - White mushrooms, diced
1/2 tsp - Red pepper flakes
14 oz can - Gluten Free light coconut milk
1/2 lime, squeezed
1 tsp - Lime peel
14.5 oz can - No salt added diced tomatoes or 1 can Rotel (if you like your food extra spicy)
Salt and pepper to taste

  1. In a medium pot, heat oil to medium-low heat.  Add onion and saute until soft.  Then add garlic, and red pepper flakes.  Cook for only 1 minute.
  2. Add the diced tomatoes, coconut milk, lime peel, mushrooms, basil, cilantro, and salt and pepper.  Cover an simmer on low heat for 10 minutes.
  3. Add shrimp to the tomato coconut sauce and cook for 5-8 minutes, then add lime juice.
  4. To serve, pour over rice (optional) and garnish with remaining cilantro.

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