Kamba wa Nazi (Shrimp in Coconut Sauce)

http://www.mirecipe.com/Sea_kamba_nazi.php

Kamba (Shrimp) is loved in the coastal region. Shrimps taste better if cooked for just a few minutes on high heat. In the past I preferred fried shrimp only, but shrimp cooked with coconut milk is something that I would advise everyone to try. Believe me; you may never want fried shrimp ever again if you try this recipe. This recipe is exotic.

Ingredients:

• ½ lb/250g Shrimps (Jumbo)
• ¼ cup Onions
• 1 tsp Tomato paste (optional)
• ½ cup Tomatoes
• ¼ tsp (pinch) Turmeric
• ½ tbsp Cilantro
• ¼ tsp Black pepper
• ½ tsp Ginger
• 1/3 cup Sweet peppers (red, yellow, green)
• ¼ cup coconut cream (tui Zito)
• 1 tsp Garlic
• Salt
• Vegetable oil

Method:

• Clean the shrimps and remove the shell but leave the tail. Marinate with salt and black pepper, and then put a side.
• Heat oil in a pan, add onions and fry at medium heat until translucent.
• Add tomatoes paste and turmeric, stir for one minute
• Add tomatoes, coriander, ginger and salt. Increase the heat to medium high and cook the tomatoes until dissolved.
• Then add coconut milk. Stir until coconut cream boils. Low the heat to medium
• Add shrimps and simmer at low heat for about 5 minutes or until you feel the shrimps are cooked.

Serve with:
Ugali, rice and your favorite vegetables.