Festive Shrimp in Coconut Sauce
(traditional Brazilian Easter dish)
Camarao com Molho de Coco
  
1/4 cup extra virgin olive oil
1 green pepper, minced
1 small onion, minced
1 large tomato, chopped
1 clove garlic, minced
1 1.2 tsp. ground cumin
1/3 cup cilantro, chopped
1 1/2 lb. fresh shrimp, peeled and deveined
1 Tbsp. flour
2 cup coconut milk
salt and pepper to taste
3-4 chopped scallions
handful of grated coconut
 
In a skillet, saute pepper, onion, tomato, and garlic in oil.  Add
cumin, cilantro, and shrimp. Saute until cooked through. Stir in
the flour and cook 1 minute. Add coconut milk, cook over low heat
until thickened. Season with salt and pepper and serve garnished
with scallions and coconut.