Spicy Shrimp Stew

Tonight, I was on my own as the boys were elsewhere. On nights like these, sometimes I like to cook just for myself. I make things they would never appreciate. So tonight, spicy shrimp stew was on the menu. Oh, and I made the crispy asian brussels sprouts again. So good!

INGREDIENTS:

• 1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
• 1 tsp olive oil
• 1 red bell pepper, diced
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 cup chopped cilantro
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 tsp crushed red pepper flakes (or to taste)
• 14.5 oz can diced tomatoes
• 14 oz can light coconut milk
• 1/2 lime, squeezed

DIRECTIONS:

1. In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
2. Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
3. Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
4. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
5. Add lime juice.
6. To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

If you're following the portion fix plan this is 1 red, 1 green, 1 blue