Ingredients
- 1 1⁄4 pounds large shrimp
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 garlic cloves, minced
- 1⁄4 cup fresh lemon juice
- 1 (14 ounce) can diced tomatoes, with juice
- 1 medium onion, finely chopped
- 1 green pepper, finely chopped
- 1 1⁄2 tablespoons oil
- 1⁄2 teaspoon cayenne
- 5 tablespoons coarsely chopped cilantro
- 1 cup coconut milk, well stirred
- 1 tablespoon palm oil, don't use another, just leave it out if you don't have it.
How to Make
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Step 1: Toss shrimp with garlic, 1/2 tsp salt and pepper and lemonjuice, chill for 20 minutes marinating time.
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Step 2: Puree tomatoes with juice in a blender til smooth.
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Step 3: Cook onion and bell pepper in olive oil over moderately low heat.about 8-10 minutes. Add cayenne, tbs cilantro, remaining salt cook stirring one minute.
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Step 4: Add tomato puree and simmer for about 15 minutes, until mixture is very thick.
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Step 5: Stir in coconut oil and then bring to a boil, add shrimp mixture and cook 3 to 5 minutes until pink.
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Step 6: Stir in palm oil and remaining cilantro. Season to taste.
We hope you enjoy this recipe!
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