Sunday 3/6

Jamaican Coconut Shrimp Stew
Servings: 4 • Size: 6 shrimp, 1/4 cup sauce • Points +: 4 • Smart Points: 4
Calories: 182 • Fat: 7 g • Saturated Fat: 4 g • Carb: 4 g • Fiber: 1 g • Protein: 23 g
Sugar: 0 g • Sodium: 225 mg • Cholesterol: 176 mg

Ingredients:
1 lb peeled and deveined jumbo shrimp

1 tbsp mild jerk seasoning (such as Walkerswood)
1/2 tbsp butter or coconut oil
1 scallion, chopped
1/4 cup chopped onion
1/4 cup chopped bell peppers
1 scotch bonet pepper, seeded and diced (I only use 1/4)
1 cup light coconut milk
chopped scallions or cilantro, for garnish

Directions:
Season shrimp in a bowl with jerk seasoning. Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes. Garnish with cilantro or scallions and serve.

By: www.skinnytaste.com