Have you been observing Lent? Congratulations to those who have and those who have not been eating meat on Fridays. If you’re a vegetarian or vegan it probably was not too tough for you, but us carnivores have a little challenge remembering that chicken, beef, pork etc. may not make participate in our meals on these days. Remember that while I’m not married to observing Lent and the meatless Fridays tradition, I do generally follow it since I eat with Bryan most Friday nights.
Here is one more dish that is quick and super tasty for your last meatless Friday! The tomato-coconut broth is velvety smooth and tastes indulgent, but this is a Skinnytaste recipe so your fat content is far less than what you might assume as you munch away (10 g fat/ servings with 4 total servings in this recipe). Have a fabulous Easter weekend!
- 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)
In a medium saucepan, heat OO over a low heat. 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 allow the sauce to thicken.
Add shrimp and cook 5 minutes. Add lime juice.
To serve, divide equally among 4 bowls (or 2 for double servings. You’re looking at around 520 calorie meal if you have 2 servings/person like we did) and top with scallion greens and remaining cilantro.