Skinny Spicy Shrimp Stew

This dish was so delicious it was so hard to say no to a second serving! If you like a kick of spice and thai food you will absolutely LOVE this dish. Shrimp was on sale at the grocery store the other month so I bought a big bag of it and it has lasted a long time, I love that shrimp is so low in calories and it's delicious. The stew was very running so I just mixed some cornstarch and water together to thicken it up. I used brown rice at the bottom but brown basmati rice would work great as well.

Ingredients:

• 1 1/4 lbs jumbo shrimp, peeled and deveined
• 1 tsp olive oil
• 1 red bell pepper, sliced thin
• 4 scallions thinly sliced
• 1/4 cup cilantro
• 4 cloves of garlic minced
• salt to taste
• 1/2 tsp red pepper flakes
• 14oz can diced tomatoes 
• 14oz can of light coconut milk
• 2 tbsp cornstarch(thicken sauce)

1. In a medium skillet, heat oil on low
2. Add peppers until sauté until soft(about 5 mins)
3. Add scallions, cilantro, red pepper flakes, and garlic cook for about 2 minutes
4. Add tomatoes, coconut milk, and salt to taste, cover and simmer for about 10 minutes for sauce to thicken and flavours to blend.
5. In a cup add cornstarch and water and beat until cornstarch is evaporated, and pour into sauce to thicken.
6. Add shrimp and cook for another 7 minutes