This recipe was inspired by a dish I recently saw online. The idea of the flavors really spoke to me, so I played around with some ingredients and ended up with a fantastic, one-pot meal. Beware sensitive tongues, it was a bit spicy. You could certainly omit the red pepper flakes and it would be much more mild. Enjoy!
Ingredients
2 tbsp olive oil
1 green pepper, chopped
1 banana pepper, chopped
2 garlic cloves, chopped
½ cup chopped onion
½ tsp red pepper flakes
1 tsp dried cilantro
Sea salt
1 pound pre-cooked shrimp (thawed)
14-ounce can of coconut milk (reduced fat)
14-ounce can of diced tomatoes with green chilis
1 ½ cups instant brown rice
Directions
In a large pot or Dutch oven, heat olive oil on medium heat. Add green peppers, banana pepper, garlic and onion. Sautee for 2 minutes. Add red pepper flakes, cilantro and salt. Stir to combine. Add shrimp, coconut milk, diced tomatoes and brown rice. Bring to a boil. Reduce heat and simmer while covered for 20-25 minutes until you reach a stew or jambalaya-like consistency.
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