When I was buying groceries for that hummus pasta, for some reason I bought two pints of grape tomatoes, even though I only needed one for the pasta. And since I only used up half of my can of coconut milk, and I also had two green onions sitting in my fridge, I figured this was a good opportunity to make garlic shrimp in coconut milk and tomatoes.
I've actually made this recipe several times in the past, and I've always really liked it, but I guess I haven't written a single blog post about it. Until now.
So, this recipe calls for a can of diced tomatoes, not a pint of grape tomatoes, but I figured this was an okay enough substitution. It also calls for a whole can of coconut milk, not a half one, but the whole point of this is for me to just use up what I have. I really just needed to buy a single bell pepper and some shrimp. Oh and cilantro. I always need cilantro.
I was able to get the bell pepper from Giant Eagle, but when I walked over to the seafood section, I looked at the shrimp, and it was $13.99 a pound! That's insane! And the recipe calls for a pound and a half. I wasn't going to pay $21 for shrimp. Aldi sells shrimp. I'll just get it from there.
Unfortunately, Aldi ended up being out of raw shrimp, and they only had bags of cooked shrimp left. I'm pretty sure I have an old blog post about why I should never buy already cooked shrimp. But I didn't want to walk back to Giant Eagle just for the shrimp, and this bag was only like $7. So I bought it.
Terrible decision. Never never never buy already cooked shrimp. It was way too tough and didn't have enough flavor.
So, I made way too many deviations from the original recipe, and this turned out...not as good as it normally does, but it wasn't terrible! I still ate all the leftovers.