This Week's Healthy Recipe

Ok, this one was one of those OMG! recipes. I just couldn't believe how delicious it was. I know I've said before that it is hard to think of soup or stew as a meal but this is another exception to that rule. This is the type of thing I would rave about if I got it at a restaurant. This little gem is courtesy of Gina at www.skinnytaste.com If you haven't visited her blog and tried her recipes, do it!

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

* 1 1/4 lbs jumbo shrimp, peeled and deveined
* 1 tsp extra virgin olive oil
* 1 red bell pepper, sliced thin
* 4 scallions, thinly sliced, white and green parts separated
* 1/2 cup cilantro
* 4 cloves garlic, minced
* kosher salt
* 1/2 tsp crushed red pepper flakes (to taste)
* 14.5 oz can diced tomatoes
* 14 oz can light coconut milk (50% less fat)*
* 1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

This recipe has 5.5 weight watchers points per serving.

Here's how it turned out in my kitchen.