coconut milk shrimp

This was in the January 2015 issue of Sunset magazine, attributed to reader Perlla Fonvielle from NE Brazil.

Serves 4 and is a quick 30 minute dinner (as long you have already prepared some rice to serve it with).

Heat 2 Tbs. oil in a large frying pan over medium-high heat.  Cook a small chopped onion, a carrot cut into matchsticks, and 1 tsp. red chile flakes until onion is softened and translucent, about 3 minutes.  Stir in a 15 oz. can of coconut milk.  Add a chopped tomato and a lb. of raw medium shrimp (shelled and deveined).  Cook until mixture is simmering and shrimp are pink, about 4 minutes.

Spoon shrimp mixture over cooked rice and sprinkle with chopped cilantro.  Serve with lime wedges for squeezing over.