Subj:  Coconut Shrimp


Festive Shrimp in Coconut Sauce
(traditional Brazilian Easter dish)
Camarao com Molho de Coco

1/4 C extra virgin olive oil
1 green pepper, minced
1 small onion, minced
1 large tomato, chopped
1 clove garlic, minced
1 1.2 tsp. ground cumin
1/3 C cilantro, chopped
1 1/2 lb. fresh shrimp, peeled and deveined
1 tbsp. flour
2 C coconut milk
salt and pepper to taste
3-4 chopped scallions
handful of grated coconut

In a skillet, saute pepper, onion, tomato, and garlic 
in oil.
Add cumin, cilantro, and shrimp. Saute until cooked 
through. Stir in the flour and cook
1 minute. Add coconut milk, cook over low heat until 
thickened. Season with salt and
pepper and serve garnished with scallions and coconut.

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