 |
| Shrimp & Red Bell Pepper |
If you love shrimp and want a quick delicious meal that is gluten free, try this one!
I serve it with Brown Basmati Rice which is lower glycemic than regular white rice, along with a tossed green salad.
Enjoy!!
Shrimp & Red Bell Pepper in Coconut Sauce
1 ½ Pounds shrimp, peeled and deveined (thawed if frozen)
1 medium to large red bell pepper
1 T finely chopped fresh ginger
1 can (about 13 oz) coconut milk
Lime wedges (optional)
1 T vegetable oil (I love cooking with coconut oil!)
Cut pepper into long, thin strips. Heat oil in large skillet over medium heat. Add ginger and peppers; cook, stirring, 30 seconds. Add shrimp and coconut milk. Cook, turning shrimp occasionally until pink, curled and white inside, about 3 minutes. With a slotted spoon, transfer shrimp and peppers to a bowl.
Increase heat to med-high. Boil sauce until thickened, 3-5 minutes, stirring occasionally. (If you use 'lite' coconut milk, you may need to use some corn starch to help thicken.) Season with salt and pepper to taste. Remove sauce from heat. Stir shrimp and peppers back into sauce. Serve with rice and lime wedges on the side.
Note: I put rice in our rice cooker about 15 minutes before I start this dish, unless I have left-over from another meal!
