Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

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.

Recipe by Cooking Light May 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

212 calories; calories from fat 27%; fat 6.4g; saturated fat 1.4g; mono fat 2.8g; poly fat 1.1g; protein 25g; carbohydrates 13.7g; fiber 3.5g; cholesterol 172mg; iron 3.5mg; sodium 453mg; calcium 93mg.
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