Enchilado de Camerones (Deviled Shrimp)

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 teaspoon pepper red crushed
• 2 tablespoons cilantro leaves fresh chopped
• 4  garlic cloves minced
• 0.5 cup bell pepper green chopped
• 0.3 cup coconut milk light
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 1 pound shrimp deveined peeled

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion; saut 2 minutes.
3. Add bell peppers, crushed red pepper, salt, and garlic; saut 4 minutes.
4. Add tomatoes; cook 6 minutes or until liquid almost evaporates, stirring frequently.
5. Stir in shrimp, and cook 4 minutes or until shrimp are done, stirring frequently.
6. Remove shrimp mixture from heat, and stir in coconut milk.
7. Sprinkle with cilantro.