West African Shrimp

Ingredients

• 3 garlic cloves, minced
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon olive oil
• 1 can (28 ounces) petite diced tomatoes, drained
• 1 can (13.66 ounces) coconut milk
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• Hot cooked rice
• Minced fresh cilantro, optional

Instructions

1. 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.
2. 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.
3. Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.