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This recipe of garlic shrimp in tomato sauce with coconut and lemon, in addition to being complete is very quick to prepare and most importantly, delicious.
In a medium saucepan, heat the olive oil over medium heat and add the red pepper, cook until the peppers are tender, 2 to 3 minutes.
Add the sliced chives (both white and green), 1/2 cup of coriander, red pepper flakes (if used) and garlic. Cook, stirring constantly, for 1-2 minutes, until the ingredients are fragrant.
Add the tomatoes, coconut milk and salt to taste (I used about 1 teaspoon). Bring the mixture to a simmer and cook for 10 to 15 minutes to help the flavors develop and the sauce to reduce slightly.
Add the shrimp and cook for 4 to 5 minutes or until the shrimp are pink and tender (if the shrimp are cooked excessively, they will become hard, so you have to be very careful).
Add the lemon juice, mix and serve immediately over our previously cooked and very hot rice.
PRESENTATION
We garnish with the remaining cilantro.
TIPS
Deep plates work best to serve this dish.
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* Percentage of daily values based on a 2,000-calorie diet.
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