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Janet Smith BeBlessed Health and Fitness

Janet Smith BeBlessed Health and Fitness

Wife, Step Parent, Doggie Momma, Shoe Lover, Foodie, Beer Drinker and Transformation Coach who loves her family, friends and Jesus. Life is about balance. Enjoy the ride while taking care of your health. My family and my health are my WHY. The reason why I care about fitness and nutrition. My journey to live a healthy lifestyle has changed my life and it's turned into a passion for helping others change their lives too. Transformation is possible. I believe in YOU!


Spicy Shrimp Stew

Posted by Janet Smith BeBlessed Health and Fitness on August 17 2017, 17:51pm

Categories: #recipe

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
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