This is one of the few dishes in Cuban cooking that is spicy. Finishing with a splash of coconut milk tempers the heat and rounds out the flavor.
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 to 1 teaspoon crushed red pepper
1/4 teaspoon salt
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 pound medium shrimp, peeled and deveined
1/4 cup light coconut milk
2 tablespoons chopped fresh cilantro
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; sauté 4 minutes. Add tomatoes; cook 6 minutes or until liquid almost evaporates, stirring frequently.
Stir in shrimp, and cook 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from heat, and stir in coconut milk. Sprinkle with cilantro.
This is one of the best things I have ever made, and I've been cooking for a while now. Seriously, it's restaurant quality, and super easy. I went right in the middle on the amount of spice and it was perfect for me. I had it with some leftover couscous, but it would also be great with rice or polenta.
This is one of my favorite recipes that I have made from Cooking Light! It's everything I love about food in one dish; spicy, creamy, and has shrimp! I highly recommend making this it is awesome...I made it for myself and had leftovers the next day and it tasted just as good!