INGREDIENTS

juice of one lemon
1 chopped onion
1 minced garlic clove
2 tablespoons vinegar
½ teaspoon salt
1 pound of fresh, shelled and de-veined shrimp
a couple of tablespoons of chopped cilantro
tomato paste
1 ½ cups coconut milk
dendê oil

PREPARATION

Make a marinade with the juice of 1 lemon, 1 chopped onion, 1 minced garlic clove, 2 tablespoons vinegar and ½ teaspoon salt. Marinate 1 pound of fresh, shelled and de-veined shrimp for about thirty minutes. Add entire mixture to a sauce pan and add a couple of tablespoons of chopped cilantro and tomato paste, then pepper to taste. Then add 1 ½ cups coconut milk and dendê oil (a palm oil high in saturated fat available in specialty food stores). Cook for about five more minutes and serve over white rice.