Camarão de Coco

Description
This Shrimp with coconut milk is usually served over rice.

Ingredients

 * 2 – 3 lbs shrimp
 * ¼ cup butter or a butter/oil mixture
 * 3 – 4 cloves garlic, minced
 * 1 small onion, finely chopped
 * 2 – 3 sprigs parsley, finely chopped
 * 2 chile peppers, crushed, or 1 tsp cayenne pepper
 * 1 tsp salt
 * 2 tsp cumin
 * 1 large tomatoes, chopped
 * 2 – 3 cups coconut milk

Directions

 * 1) If necessary, clean and shell the shrimp.
 * 2) Heat butter in a heavy skillet over moderate heat, and quickly cook the shrimp until they are a rich golden pink.
 * 3) Remove them from the pan with a slotted spoon.
 * 4) In the same butter, sauté the garlic, onion, parsley and chilies for 2 – 3 minutes.
 * 5) Add the salt, cumin and tomatoes and cook until the mixture thickens slightly, stirring constantly to avoid burning.
 * 6) Reduce heat to low, return shrimp to the pan and add the coconut milk.
 * 7) Stir until shrimp is heated through.