West African Shrimp
"My girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. —Sharon Scaletta, Johnstown, Pennsylvania..."
INGREDIENTS
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3 garlic cloves, minced
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1 tablespoon grated fresh gingerroot
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1 tablespoon olive oil
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1 can (28 ounces) petite diced tomatoes, drained
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1 can (13.66 ounces) coconut milk
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2 tablespoons tomato paste
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1/2 teaspoon salt
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2 teaspoons cornstarch
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1 tablespoon cold water
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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Hot cooked rice
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Minced fresh cilantro, optional
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