Ingredients

The following ingredients have 4 Servings
  • 1 tsp Olive Oil
  • Juice of 1 of lime (, halved)
  • 1/2 lb large shrimp
  • 1/2 red (, green, orange or yellow bell pepper, sliced lengthwise into thin strips)
  • 20 cherry or grape tomatoes (, sliced in half)
  • 1/2 cup diced shallot or onion
  • 2 tbsp minced garlic
  • 2 or 3 small carrots (, cut into matchsticks)
  • 1/2 pound green beans or french green beans
  • 1 coconut milk (, shaken, using lite coconut milk will halve the saturated fat in this dish)
  • 2 tsp cumin and coriander ( each)
  • 1/2 turmeric ((start with 1/2 and add more if desired.))
  • 1/2 cup roasted cashews
  • 2 tsp salt and pepper
  • Serve with basmati or jasmine rice

Instruction

  • Marinate Shrimp in oil and the juice of 1/2 of the lime.
  • Prepare vegetables. In another teaspoon or so of olive oil, saute’ onion or shallot until soft.
  • Add garlic and carrot and saute’ on medium for about 5 minutes, until just beginning to soften.
  • Next add the tomatoes to the pan and cook until the begin to get soft and release some of their liquid.
  • Add peppers and green beans and saute’ another 5 minutes, or so..
  • Add the coconut milk, scallion and spices. Heat through.
  • Grill shrimp over high heat until opaque and pink. It will only take a few minutes, so don’t leave them.
  • Finish the sauce with the cashews and the juice of the other 1/2 of the lime.