Enchilado de Camerones
1 TBSP Olive Oil
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 tsp crushed red pepper
1/4 tsp sea salt
4 cloves garlic, minced (about 4 tsp)
1 can diced tomatoes, juices included (I like Muir Glen brand, no salt added)
1 pound medium shrimp, peeled and deveined
1/4 cup coconut milk (I like Thai Kitchen brand, full fat)
Cilantro as garnish (optional)
Heat oil in large, nonstick skillet over medium-high heat. Add onion; saute 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; saute 4 minutes. Add tomatoes; cook about 6 minutes or until liquid has almost evaporated. Stir frequently.
Stir in shrimp and cook 4 minutes or until shrimp are done. Remove mixture from heat and stir in coconut milk.