2 lb. shrimp
1 can coconut milk
3/4 c. water
1 can stewed tomatoes
1 med. onion, finely chopped
1 1/2 tsp. flour
1/4 tsp. salt
1/4 tsp. pepper
Few dashes Tabasco sauce
1/2 to 3/4 tsp. sesame oil
1 tbsp. lemon juice
1 tomato, chopped finely

Clean the shrimp. Cook 1 minute in slightly salted (if desired) water. Drain. In a fairly large pan stir in coconut milk and water. Add and mix tomatoes, onion, flour, salt (if desired), pepper, Tabasco, sesame oil and lemon juice. Cook until thickened. Add the tomato and cook 1 minute. Add the shrimp and cook uncovered until hot. Serve with rice.