Garlic Shrimp "Stew" with Tomatoes and Cilantro

It's another one adapted from Skinny Taste.  This was a great new way for us to eat our shrimp.  It was fairly simple, with a short list of ingredients.  We served it over quinoa, but it would also be fab over rice.  It needs something to sop-up all the good juice!


What 'Yo Need:

• Shrimp, raw, peeled & deveined, about 1.25 lbs
• Olive oil, 1 tsp
• Red bell pepper, 1 or 2 sliced (I used 2)
• Scallions, 4, sliced
• Spinach, 1 cup (I added this to the original recipe)
• Cilantro, 1/2 cup
• Minced garlic, 4 cloves
• Crushed red pepper flakes, to taste
• Diced tomatoes, 1 can (I used Rotel to spice it up)
• Light coconut milk, 14 oz.
• Lime, 1/2 squeezed
• Quinoa or rice

Start by heating the olive oil in a pot or wok over medium heat.  Add the red pepper and saute those babies for about 4-5 minutes.

Add the garlic, white parts of the scallions, red pepper flakes, and 1/4 cup of the cilantro.  Stir and saute another 1-2 minutes.

This was when I thought... "I bet spinach would be good in this.  And it would definitely up the nutrition values.  Let's try it!"

I stirred it all another 1-2 minutes until the spinach wilted quite a bit.

Then dump in the tomatoes (do not drain), coconut milk, and a lil' salt.  Stir and cover.  

Let it simmer for 10 minutes.  Uncover, and add the shrimp and lime juice.  Let it cook another 5 minutes.

Spoon it over quinoa or rice, and add cilantro and the green scallions for garnish.

Quinoa action!

Our bowls o' shrimp... Aren't they cute?

This reminded us of thai food.  Delicious and healthy!  :)