* 4 garlic cloves, minced
* 8 fresh basil leaves, finely chopped
* ΒΌ teaspoon ground ginger
* 1 (14-ounce can) diced tomatoes
* 1 cup canned unsweetened coconut milk (shake can). before opening)
* Lime juice, for serving
* Chopped fresh cilantro, for garnish
* Chopped fresh basil, for garnish
INSTRUCTIONS:
Heat 1 tablespoon olive oil in a large skillet over medium heat. High heat.
Season the shrimp with salt, pepper and paprika.
3.Add shrimp to hot oil and fry 1 to 2 minutes per side, or until pink and cooked through.
Remove the shrimp from the pan and set them aside.
Clean the pan, place it over medium heat and add the remaining olive oil.6.Into the hot oil add the onions and cook for 3 minutes until soft.
Add garlic, basil and ginger; Cook for 20 seconds or until fragrant.
8.Add the diced tomatoes and cook for 3 minutes or until softened.
9.Add coconut milk and cook over low heat; Let simmer for another 5 minutes.
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