Mozambique Shrimp

• 16 jumbo shrimp, peeled and deveined, tails intact
• 14 cup olive oil
• 12 onion, chopped
• 1 large garlic clove, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• 23 cup canned and drained diced tomato
• 2 tablespoons ground coriander
• 2 cups unsweetened coconut milk

1. Heat the oil over medium-high heat in a heavy skillet.
2. Saute onion and garlic until translucent.
3. Add the shrimp and season with salt, pepper, paprika, and cumin.
4. Saute 2 minutes.
5. Remove shrimp and vegetables from pan and set aside.
6. Add the tomatoes and coriander to the pan.
7. Simmer 2 to 3 minutes and then stir in the coconut milk.
8. Simmer sauce for 5 minutes.
9. Add the shrimp and vegetables back into the pan.
10. Simmer over low heat for 3 to 4 minutes.
11. Serve over rice if desired.

jumbo shrimp, olive oil, onion, garlic, salt, black pepper, sweet paprika, cumin, tomato, ground coriander, unsweetened coconut milk

Taken from www.food.com/recipe/mozambique-shrimp-374925 (may not work)