guest blogger: fitness, food & faith

Hello new blog friends!  This is Sam from fitness food and faith filling in for Amber while she’s kicking some serious half marathon butt.  I can’t wait to hear all about the race!

I’m flattered to be guest posting today and excited to share one of my favorite recipes with you.  The combination of flavors sounds a little bit strange, but trust me, it’s seriously like a party for your taste buds.  This recipe reminds me of all things tropical.

Garlic Shrimp with Coconut, Cilantro, and Tomatoes

1 lb shrimp, peeled & deveined

1 tsp olive oil

1 red bell pepper, sliced

4 green onions, sliced

1/2 cup cilantro, chopped

4 cloves garlic, minced

1/2 tsp crushed red pepper

1 14 oz can diced tomato

1 14 oz can coconut milk

1/2 lime, squeezed

Kosher salt

White basmati rice

Thinly slice the red peppers and add them to a skillet with the olive oil.  Heat on low and saute until soft (about 5 minutes).  Meanwhile, thinly slice the green onions and add the whites, cilantro, red pepper flakes, and garlic to the skillet and cook for 1 minute.  Add the diced tomatoes, coconut milk, and salt.  Cover and simmer on low for about 10 minutes to let the flavors blend together and to thicken the sauce.  Add the shrimp and cook until they are cooked through and pink (roughly 5 minutes).  Squeeze half of a lime into the mixture and stir well.  Serve over rice and top with green onions.

Feel free to stop by my little blog anytime; I’d love to hear from you!