BRAZILIAN CREAM OF COCONUT SHRIMP
1 lb cleaned medium shrimp
1 can (13.5 oz) of coconut milk
1 1/2 cups of milk (may use skim, if preferred)
2 tablespoons all purpose flour
2 tablespoons butter or margarine
2 tablespoons chopped fresh cilantro
1/2 teaspoon of black pepper
1/2 teaspoon of curry (add more to your taste if you like curry)
1/2 teaspoon cumin
2 tablespoons canola oil
1 chopped medium onion
2 chopped tomatoes
1 chopped green pepper
1/2 tablespoon chopped garlic
salt to taste
2 tablespoons chopped pecans
Combine shrimp, salt, onion, tomatoes, green pepper, and garlic in a large frying pan.
Stir and fry for about 7 minutes.
Add the coconut milk and let boil for 3 minutes.
Add all remaining ingredients and cook for an additional 10 minutes.
Serve hot over brown rice or with wheat dinner rolls.
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