3 lb. shrimp
1/4 c. butter
4 cloves garlic, minced
1 sm. onion, finely chopped
3 sprigs parsley, finely chopped
2 chili peppers, crushed, or 1 tsp. cayenne pepper
1 tsp. salt
2 tsp. cumin
2 lg. tomatoes, chopped
3 c. coconut milk

If necessary, clean and shell the shrimp. Heat butter in a heavy skillet over moderate heat, and quickly cook the shrimp until they are a rich golden pink. Remove them from the pan with a slotted spoon.

In the same butter, saute the garlic, onion, parsley and chilies for 2-3 minutes. Add the salt, cumin and tomatoes and cook until the mixture thickens slightly, stirring constantly to avoid burning. Reduce heat to low, return shrimp to the pan and add the coconut milk. Stir until shrimp is heated through. Serves 4-6. This shrimp with coconut milk is usually served over rice.