garlic shrimp with coconut, cilantro, and tomatoes

Growing up I hated vegetables.  I know a lot of people say this, but I mean I really HATED vegetables.  I avoided them like the plague.  When I first started college it was a big deal when I started eating tomatoes and cucumbers.  But now I'm working my way up to all kinds of vegetables!  I'm eating peppers now. I hope my mother is proud.

With all that being said, I've been making some delicious meals lately.  

One of my latest dinners was something I found off of pinterest.  

Ingredients:

1 lb. peeled shrimp

olive oil

1 red or yellow bell pepper (I only had mini peppers, so I used 3, yellow, red, and orange), sliced

1/2 cup fresh, chopped cilantro

3 garlic cloves, chopped

1/2 tsp crushed red pepper flakes

1 14 oz. can diced tomatoes

1 14 oz. can of coconut milk

1/2 a lime, or a few squirts of lime juice

Sea salt

Directions:

Add sliced bell peppers to pan with olive oil and saute for about 5 minutes over low heat.  Add cilantro, garlic, and red pepper flakes and cook for about 1 minute.  Add can of tomatoes and can of coconut milk along with salt to taste.  Cover and simmer on low for about 10 minutes.  Flavors will blend and sauce will thicken.  Add the shrimp to pan and cook until they are pink and done.  Turn off heat, squeeze lime juice over mixture and stir well.  Serve over rice.  Enjoy!