I feel like our kitchen is a little like Epcot. Some weeks it feels like every night we go to another country. And tonight we’re heading to Japan… or Thailand. I’m a big fan of Skinny Taste and am always amazed by Gina’s ability to create healthy, delicious meals. This is one of my favorites and it makes me feel like I had a cheat day with Thai take-out, without the guilt. Let me introduce you to my little friend – Clean Eating Garlic Shrimp with Coconut Milk and Cilantro.
- 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
- 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 (to taste)
- 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
- white or brown rice
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 over rice and top with scallions and cilantro.
And let me let you in on a little secret. I’m an idiot and what can and will go wrong… usually does for me. To really up the ante, I added a couple crab rangoons that I baked up from a frozen food section package. As Adam and I sat down to dive into this little trip to S.E. Asia, I grabbed a rangoon, bit in and immediately felt burning hot cream cheese IN MY NOSE. Not only did the rangoon explode the moment I bit into it, but it exploded UPWARD and covered my whole upper lip, bottom of my nose and inside my nostrils. I. mean. really? I’m so sexy, I totally understand why Adam loves me.
I’ll let ya know tomorrow how much skin is missing. Dodo Brain —> ME.