INGREDIENTS:

• 3 lb. shrimp
• 1/4 c. butter
• 4 cloves garlic, minced
• 1 sm. onion, finely chopped
• 3 sprigs parsley, finely chopped
• 2 chili peppers, crushed, or 1 tsp.
• cayenne pepper
• 1 tsp. salt
• 2 tsp. cumin
• 2 lg. tomatoes, chopped
• 3 c. coconut milk

DIRECTIONS:

• If necessary, clean and shell the shrimp. Heat butter in a heavy
• skillet over moderate heat, and quickly cook the shrimp until they
• are a rich golden pink. Remove them from the pan with a slotted
• spoon. In the same butter, saute the garlic, onion, parsley and
• chilies for 2-3 minutes. Add the salt, cumin and tomatoes and cook
• until the mixture thickens slightly, stirring constantly to avoid
• burning. Reduce heat to low, return shrimp to the pan and add the
• coconut milk. Stir until shrimp is heated through. Serves 4-6.
• This shrimp with coconut milk is usually served over rice.