Difficulty: Easy - for beginners
1 lb. raw shrimp, peeled and deveined
1/4 cup olive oil
1 medium onion, diced
1 clove garlic, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, choped
(1) 14 oz can diced tomatoes with chilis (I used mild Rotel)
1 can coconut milk
1/2 TB Sriracha
1 TB fresh lime juice
salt and pepper to taste
4 cups Jasmine rice, cooked
Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers andcook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently unti lthe shrimp turns opaque/pink. Pour in the coconut milk and Sriracha sauce, and cook until just heated through -- do not boil. Add lim juice and season with salt and pepper to taste.
Serve hot over Jasmine rice, garnish with fresh cilantro. Cold beer or Chardonnay optional.