Shrimp In Coconut Milk Sauce
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INGREDIENTS 1-½ pounds uncooked jumbo shrimp, 12 or fewer to the pound 4 tablespoons olive oil ½ cup finely chopped onions 1 teaspoon finely chopped garlic 1 teaspoon paprika 1 teaspoon ground cumin 2 medium-sized firm ripe tomatoes, peeled, seeded, finely chopped OR    substitute 2/3 cup chopped, drained canned tomatoes 2 cups fresh coconut milk 2 tablespoons finely chopped fresh coriander ½ teaspoon salt Leaving the tails intact, shell the shrimp, then devein them by making a shallow incision down their backs and lifting out the black or white intestinal vein with the point of a knife. Wash the shrimp under cold running water and pat them dry with paper towels. In a heavy 10 to 12-inch skillet heat 3 tablespoons of the oil over moderate heat until a light haze forms above it. Add the shrimp and, stirring frequently, cook for 2 or 3 minutes, until they are firm and pink. With a slotted spoon, transfer the shrimp to a bowl and set aside. Pour the remaining tablespoon of oil into the skillet and drop in the onions and garlic. Stirring frequently, cook over moderate heat until the onions are soft and translucent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the paprika and cumin, stir for about 1 minute, then stir in the tomatoes. Cook briskly, uncovered, for about 5 minutes, or until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon. Stir in the coconut milk, coriander and salt. Return the shrimp to the skillet, turn them about in the sauce, and cook over low heat for 3 to 4 minutes, until the shrimp are heated through. Taste for seasonings and serve at once from a heated bowl or deep platter. Camarao a Laurentina is traditionally accompanied by hot boiled rice. Serves 4