Servings:
Serves 4 Servings
Ingredients
- 12 jumbo shrimp, shelled and deveined, tails left intact
- 4 tablespoon olive oil
- 1/2 tablespoon medium onion, chopped
- 1 tablespoon large clove garlic, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 2/3 cup canned tomatoes, drained and chopped
- 2 tablespoon ground coriander
- 2 cup unsweetened coconut milk
Preparation
Baking Directions:
Wash the shrimp under cold running water and drain on paper towels.
In a heavy skillet, heat oil until it is hot but not smoking.
Saute the onion and garlic until translucent but not brown.
Add the shrimp and season it with the salt, pepper, the paprika and the cumin.
Saute for 2 minutes.
Remove the shrimp and vegetables from the pan and set aside.
Add the tomatoes and the coriander to the pan.
Simmer for 2 to 3 minutes and stir in the coconut milk.
Simmer the sauce for 5 to 7 minutes.
Add the shrimp and vegetables back to the pan.
Simmer over low heat for 3 to 4 minutes.
Serve over rice.
