Mozambique Shrimp

* Shrimp, raw, 20 medium
* Paprika, 2 tsp
* Pepper, red or cayenne, 1 tsp
* Ground Cumin, 1 tsp
* Ground Coriander, 1 tsp
* Salt, 2 tsp
* Diced Tomatoes w/ Basil, Garlic, and Oregano, 0.5 serving
* Coconut Milk, 1 cup
* Extra Light Olive Oil, 1 tbsp
* Garlic, 2 cloves
* Onions, raw, 0.5 medium (2-1/2" dia)

Wash the shrimp under cold running water and drain on paper towels. In a heavy skillet, heat oil until it is hot but not smoking. Saute the onion and garlic until translucent but not brown. Add the shrimp and season it with the salt, pepper, the paprika and the cumin. Saute for 2 minutes. Remove the shrimp and vegetables from the pan and set aside.

Add the tomatoes and the coriander to the pan. Simmer for 2 to 3 minutes and stir in the coconut milk. Simmer the sauce for 5 to 7 minutes. Add the shrimp and vegetables back to the pan. Simmer over low heat for 3 to 4 minutes. Serve over rice.

Number of Servings: 3

Recipe submitted by SparkPeople user JCGRL44.