Ethiopian Berbere (Shrimp in Spicy Coconut Milk)
The hardest part of this recipe is shelling and deveining the shrimp. I only use wild caught extra large shrimp (cut them in 1/2), but you can use the already cleaned ones if you prefer to skip this step.
The snap peas really MAKE this dish...that sweet bite of crunch is perfect.
1 lbshrimp, deviened shells and tails off
1 lbsnap peas
1 largecrushed tomatoes, canned
1 mediumonion, diced
1 ccoconut milk
2 Tbspgarlic, minced
2 Tbspberbere (i'll attach the link to make your own berbere spice mix if you can't get the silk road mix)
How to Make Ethiopian Berbere (Shrimp in Spicy Coconut Milk)
- Finish with coconut milk and cilantro Simmer for 15 minutes; add salt to taste. I served this over white basmati rice.