An easy and healthy weeknight meal. The best part is that it cooks in only 30 minutes!
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 20 minutes
2 TBSP olive oil
1 small onion, chopped
1 clove garlic, minced
1 can low fat coconut milk
2 TBSP tomato paste
4 stalks of lemon grass, chopped (set some aside for garnish)
2 TBSP cilantro, chopped
1 tsp ground black pepper
Dash of salt
1 lb. shrimp, precooked with tails removed
1) Heat olive oil in large nonstick skillet over medium-high heat. Saute onion and garlic until golden brown or about 5 to 7 minutes.
2) Add coconut milk, tomato paste, lemon grass, cilantro, black pepper, and salt. Bring sauce to a boil for 1 minute, stirring constantly. Reduce heat and allow to simmer for 8-10 minutes or until sauce beings to thicken.
3) Add shrimp and cook over medium-low heat for 4 to 5 minutes or until shrimp are heated through.
4) Garnish with a chopped lemon grass and enjoy!