Shrimp in Coconut Milk
Jo Jose-Ada as printed in the Leblon Finatinas Para Guam (Guam Cookbook), used here with the permission of Y Inetnon Famalaoan

2 dozen Iarge shrimp, cleaned
1 medium onion, sliced
1 medium green chili pepper (2 to 3 if you desire it to be hot)
3 to 4 cloves garlic, crushed
2 cup thick coconut milk
salt and pepper to taste

Slightly cook cleaned shrimp. In a large skillet, over medium heat, saute sliced onion and crushed garlic till soft. Add coconut milk, bring to a boil, stirring constantly. Reduce heat to low. Add shrimp, chili pepper, salt and pepper to taste. Remove from heat and cover till shrimp is cooked.

Serve warm with rice.

Yield: 4 to 6 Servings