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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
16 jumbo shrimp, peeled and deveined, tails intact |
1/4 cup olive oil |
1/2 onion, chopped |
1 large garlic clove, chopped |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon sweet paprika |
1 teaspoon cumin |
2/3 cup canned and drained diced tomato |
2 tablespoons ground coriander |
2 cups unsweetened coconut milk |
Directions:
1. Heat the oil over medium-high heat in a heavy skillet. Saute onion and garlic until translucent. Add the shrimp and season with salt, pepper, paprika, and cumin. Saute 2 minutes. Remove shrimp and vegetables from pan and set aside.
2. Add the tomatoes and coriander to the pan. Simmer 2 to 3 minutes and then stir in the coconut milk. Simmer sauce for 5 minutes. Add the shrimp and vegetables back into the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice if desired.
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