Those of us who both observe Lent and eat meat know that one of the trickiest parts is figuring out what to eat on Fridays, when we’re supposed to abstain from poultry, beef, pork— anything that could fall under the “turf” category on a menu. That leaves, of course, the “surf” category, but seafood dishes can be intimidating for otherwise confident cooks. Personally, I usually end up falling back on a boring tuna sandwich, but I’m excited to expand my repertoire with this Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro from Skinnytaste.com. It’s perfect for anybody looking to eat fewer calories, cut down on meat, or generally explore seafood cuisine, Lenten reasons or not!
– 1 1/4 pounds peeled and deveined jumbo shrimp
– 1 teaspoon 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 teaspoon crushed red pepper flakes
– 14.5 ounce can diced tomatoes
– 14 ounce can light (50% less fat) coconut milk
– 1/2 lime, squeezed (about 1 tablespoon)
- Heat oil on low in a medium pot. Add red peppers and sauté until soft, about 4 minutes.
- Add the scallion whites, 1/4 cup cilantro, red pepper flakes, and garlic. Cook for 1 minute.
- Add the tomatoes and coconut milk, and salt to taste. Cover and simmer on low for about 10 minutes, allowing the sauce to thicken and the flavors to blend together.
- Add the shrimp and cook for another 5 minutes.
- Add the lime juice. Top with the cilantro and scallion greens, and serve!
Skinnytaste recommends combining these shrimp with basmati rice. Do you think you’ll add it to your Friday rotation? How confident do you feel cooking with seafood?