Enchilado de Camerones (Deviled Shrimp)

This is one of the few dishes in Cuban cooking that is spicy. Finishing with a splash of coconut milk tempers the heat and rounds out the flavor.

1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 to 1 teaspoon crushed red pepper
1/4 teaspoon salt
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 pound medium shrimp, peeled and deveined
1/4 cup light coconut milk
2 tablespoons chopped fresh cilantro

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; sauté 4 minutes. Add tomatoes; cook 6 minutes or until liquid almost evaporates, stirring frequently.
Stir in shrimp, and cook 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from heat, and stir in coconut milk. Sprinkle with cilantro.
Yield 4 servings (serving size: 3/4 cup)

Nutritional Information
CALORIES 212(27% from fat); FAT 6.4g (sat 1.4g,mono 2.8g,poly 1.1g); PROTEIN 25g; CHOLESTEROL 172mg; CALCIUM 93mg; SODIUM 453mg; FIBER 3.5g; IRON 3.5mg; CARBOHYDRATE 13.7g
Cooking Light, MAY 2002