MAKES 6 TO 8 SERVINGS
½ cup Coco Lopez ® Cream of Coconut
½ cup water
1 tablespoon cornstarch
½ teaspoon salt
1 ½ cups coarsely chopped red, green or yellow bell peppers
½ cup coarsely chopped onion
2 to 3 jalapeño peppers, seeded and finely chopped
1 clove garlic, finely chopped
3 tablespoons vegetable oil
2 pounds medium raw shrimp, peeled and deveined
2 cups seeded and coarsely chopped fresh tomatoes
Hot cooked rice
In small bowl, combine cream of coconut, water, cornstarch and salt; set aside.
In large skillet, over medium-high heat, cook and stir bell peppers, onion, jalapeños
and garlic in oil until tender crisp; add shrimp; cook 3 to 5 minutes or until pink.
Add cream of coconut mixture; cook and stir until slightly thickened. Stir in tomatoes.
Serve with rice. Refrigerate leftovers.
Tip: 3 tablespoon chopped canned green chilies can be substituted for jalapeño peppers.