I love a good purging of a closet. Call it Spring cleaning, call it organizing. Whatever you want to call it, I did just that on Sunday. Closets were emptied, piles were made and only the things I have used and/or worn in the past year (at most) were put back. Only stopping for a quick lunchtime smoothie, I wanted a comforting, yet light, dinner on Sunday night.
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick and easy dinner yet full of flavor. Shrimp is cooked in a coconut-tomato broth that is brightened up with cilantro and lime juice. The plump shrimp and broth were served over white basmati rice to soak up all the deliciousness.
Don’t be afraid of the coconut milk. It’s super light and the tomatoes and garlic balance the sweetness. If you’re not a fan of shrimp, chicken would be fantastic. Simply brown your chicken first since it takes longer to cook. Or you could keep it vegetarian by using chickpeas. That would really cut down on the cooking time.
But whatever you do, don’t leave out the garlic and cilantro.
The most difficult part of this dinner, deciding if using a fork or spoon was easier…
