October is finally here! And although it has yet to start to feel like fall weather, cooler temps are just around the corner and that makes me think about cooking different dishes. That is one of the nice things about living in a part of the country that has seasons: we change our clothes and our taste for different foods. Mostly it follows what is plentiful and currently being harvested, but fall and winter have the pleasure of ushering in our favorite comfort foods. This month’s recipe is one of my new favorites. It is also a two-pan dish that makes cleanup a breeze! Buon Appetito!
Garlic Coconut Shrimp
1 ½ lbs peeled and deveined shrimp (can be frozen or fresh); if frozen, thaw them first
1 tsp extra virgin olive oil
1 red bell pepper, chopped into small pieces
4 scallions, sliced thinly (separate the white and the green part)
½ cup cilantro, chopped
2 cloves garlic (more if you like), diced
½ tsp salt
½ tsp red pepper flakes
1- 14.5 oz can of diced tomatoes
1- 14 oz can of coconut milk
(Jasmine rice or Quinoa to serve with this)
In a large pan, heat the oil at med-low. Add the red peppers and saute until soft, about four minutes.
Add the white parts of the scallions, ¼ cup of the cilantro, garlic and red pepper flakes. Cook another minute.
Add the can of tomatoes, the coconut milk and salt. Increase heat and bring to a boil, cover and reduce heat to simmer on low for about 10 minutes.
Add the shrimp and cook five-six minutes if fresh; if previously frozen and already cooked, just add them in to warm up about three minutes.
Add the juice of ½ lime at the end.
Serve over jasmine rice or quinoa. Add the remaining cilantro and the green parts of scallion as garnish.