Spicy Coconut Tiger Shrimp

I was trying to create a creamy, spicy flavour in my mind and I came up with this recipe. However, if you don't like it hot, just eliminate the pepper flakes. You can also add a tablespoon of fresh chopped cilantro at the end of the cooking process for added flavour.

• Ready In: 13 mins
• Yields: 20 tiger shrimp

Ingredients

• 20  tiger shrimp, shelled and deveined
• 1  onion, chopped very finely
• 3  garlic cloves, sliced finely
• 1  tomatoes, peeled and cubed
• 3⁄4 cup  partially skim milk
• 2  tablespoons coconut milk (available in cans in most Asian food stores)
•  red pepper flakes, to taste
•  salt
• 1  little  oil (for frying)

Directions

1. Saute onion in oil until transparent and slightly golden.
2. Add garlic and tomato and stir until the tomato and onion make a sauce (med-low heat).
3. Add remaining ingredients and stir until shrimps turn pink and curl.