½ cup Coco Lopez® Cream of Coconut ½ cup water 1 tablespoon cornstarch ½ teaspoon salt 1½ cups coarsely chopped red, green or yellow bell peppers ½ cup coarsely chopped onion 2 to 3 jalapeno peppers, seeded and finely chopped 1 clove garlic, finely chopped 3 tablespoons vegetable oil 2 pounds medium raw shrimp, peeled and deveined 2 cups seeded and coarsely chopped fresh tomatoes Hot cooked rice In small bowl, combine cream of coconut, water, cornstarch and salt; set aside. In large skillet, over medium-high heat, cook and stir bell peppers, onion, jalapenos and garlic in oil until tender-crisp. Add shrimp; cook 3 to 5 minutes or until pink. Add cream of coconut mixture; cook and stir until slightly thickened. Stir in tomatoes. Serve with rice. Refrigerate leftovers. |