My Favorite Dish

Hi Guys,

I want you to know that I love eating shrimp in coconut sauce. My favorite recipe is usually eaten with spaghetti and mashed potatoes. So, now I'm going to give you my favorite shrimp in coconut sauce recipe.

Ingredients:

1 pound fresh or frozen medium shrimp

2 teaspoons lime juice

1 malagueta, Tabasco, or bird chili pepper or chili de arbol, finely chopped

2 cloves garlic, minced

Freshly ground black pepper

1/2 cup chopped red sweet pepper

1/4 cup finely chopped onion

1 tablespoon olive oil2 medium chopped tomatoes

1/2 cup unsweetened coconut milk

1 tablespoon tomato paste

Snipped fresh parsley or cilantro

Directions:
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. In a medium bowl, combine shrimp, lime juice, half of the finely chopped chili pepper, and half of the garlic; add salt and black pepper to taste. Toss to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour. For sauce, in a medium skillet, cook sweet pepper, onion, remaining chili pepper, and remaining garlic in hot oil over medium heat about 10 minutes or until tender. Add tomato, coconut milk, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until sauce reaches desired consistency. Season to taste with salt. Set aside and keep warm. Thread shrimp onto long metal skewers. For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 5-8 minutes or until shrimp turn opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover; grill as above.) Transfer the sauce to a platter or dinner plates and place shrimp skewers on top. Sprinkle with snipped parsley.