Ingredients
3 garlic cloves, minced1 tablespoon grated fresh gingerroot1 tablespoon olive oil1 can (28 ounces) petite diced tomatoes, drained1 can (13.66 ounces) coconut milk2 tablespoons tomato paste1/2 teaspoon salt2 teaspoons cornstarch1 tablespoon cold water1 pound uncooked shrimp (31-40 per pound), peeled and deveinedHot cooked riceMinced fresh cilantro, optional
Preparation
Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil.
In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.
