Shrimp Braised in Coconut Milk

[JOH]

Makes: 4 to 6 servings

Ingredients:

* 2 lbs. large shrimp
* 2 cups canned whole tomatoes, chopped
* 4 cups water
* 3 Tbsp. flour
* 2 Tbsp. lime juice
* 2 cups unsweetened coconut milk
* 3 Tbsp. olive oil
* 1 cup sliced green scallions
* 2 cloves garlic, crushed
* 1 cup chopped fresh cilantro
* 1 red pepper, thinly sliced diced
* hot chillies or hot pepper sauce to taste
* 2 onions, thinly sliced

Method:
Peel & devein shrimp; reserve shells. In a small saucepan, simmer shells in 4 cups of water for 15 minutes. Pour broth through sieve & discard the shells. While shells are simmering, in a bowl combine shrimp, lime juice & salt to taste. Cover & chill.
Cook garlic, onion, & red pepper until soft. Add flour & cook, stirring for 1 minute. Stir in tomatoes, coconut milk & 2 cups shrimp broth. Allow to simmer, stirring occasionally for 20 minutes. Add shrimp & simmer until shrimp are just cooked through (about 3 minutes).

Serve over coconut rice & garnish with chopped scallions & cilantro. Serve diced hot chillies or hot pepper sauce on the side for those who enjoy spice!