Garlic Shrimp in Coconut Lime Tomato Sauce

From Mel's Kitchen cafe

INGREDIENTS

• 2 pounds jumbo shrimp, peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 1 large red bell pepper, finely chopped
• 6 green onions, white and green parts thinly sliced
• 1 cup chopped cilantro
• 6 cloves garlic, finely minced
• Salt and pepper to taste
• 1/2 to 1 teaspoon crushed red pepper flakes (optional)
• 2 cans (14.5-ounce each) diced tomatoes, undrained
• 2 cans (14-ounce each) light coconut milk
• 1 tablespoon fresh lime juice (from about 1 lime)
• Hot, cooked basmati, jasmine or long-grain rice for serving

DIRECTIONS

1. In a medium saucepan, heat the olive oil on medium and add the red peppers, cooking until crisp-tender, about 2-3 minutes. Add the sliced green onions, both white and green parts, 1/2 cup of the cilantro, red pepper flakes (if using) and garlic. Cook, stirring constantly, for 1-2 minutes until fragrant.
2. Add the tomatoes, coconut milk and salt to taste (I used about 1 teaspoon). Bring the mixture to a simmer and cook for 10-15 minutes to help develop the flavors and reduce the sauce just slightly.
3. Add the shrimp and cook for 4-5 minutes until the shrimp are pink and tender (overcooking the shrimp will make them tough so keep a close eye on the mixture).
4. Stir in the lime juice. Serve immediately over hot, cooked rice garnishing with the remaining cilantro. This makes a soupier-type mixture so deep plates or bowls would be best for serving.

Notes from Jill's kitchen: I made this one with chicken and it was NOT the same. I think the chicken PLUS the lighter coconut milk just didn't pack enough of a punch. It will be interesting to try again with the shrimp. Also, maybe try draining the tomatoes to make it a little less soupy. I like my soup to be soupy and my other stuff to be...not.