If you’re a freezer hoarder like me, I have this great little recipe to use up your bulk frozen veggies! There’s very little work involved, and it’s easy to toss everything into a single pan. I use a lot of frozen peppers for my recipe – they add a good flavor that complements the shrimp.

However, you could always you an assorted mix of vegetables that tastes good to you. A little bag of frozen shrimp on hand, and you’re ready to go! I had some coconut milk stashed in my fridge, and it made my sauce nice and creamy and just a little sweet.

 

Ingredients:

1 T olive oil
1 C chopped onion
1/2 C chopped red bell pepper (I used a frozen blend of peppers)
1/2 C chopped green bell pepper
1/2 to 1 tsp crushed red pepper
1/4 tsp salt
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 lb medium shrimp, peeled and deveined
1/4 C light coconut milk
2 T chopped fresh cilantro (optional)

Instructions:

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.

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 if desired. Serve with coconut rice.

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Quick Tip: Grill the shrimp beforehand for a firmer texture.

Recipe and image courtesy of: Persnickety Palate