Ingredients - 6 Medium Dried Crushed Malagueta Chiles
- 3 Tablespoons Olive Oil
- 1 Small Onion -- chopped
- 2 Stalks Celery -- chopped
- 6 Cloves Garlic -- chopped
- 1 Cup Pimiento -- chopped
- 4 Cups Small Shrimp -- peeled
- 2 Medium Tomatoes -- chopped
- 1 Cup Coconut Milk
- 1 Tablespoon Palm Oil
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Ginger
- 3 Tablespoons Lemon Juice
- Salt And Pepper -- to taste
- 1/4 Cup Cilantro -- chopped
- 6 Cups Rice -- cooked
Directions
Soak chilies in a hot water for 15 minutes. Drain them, than heat oil and onions until they are soft. Add celery, garlic, chilies, and pimiento. saute for 5 minutes. stir in shrimp and saute until pink. remove and reserve. add tomatoes, coconut milk, palm oil and spices. Bring all of this to a boil, reduce heat and simmer until mixture thickens, about 10 minutes. Than, return shrimp, stir in lemon juice and add salt and pepper.
Garnish with cilantro and serve on rice.
