Braised Shrimp in Ginger Coconut Sauce

Braised Shrimp in Ginger Coconut Sauce (4 servings)

2 tablespoons peeled & grated fresh ginger
4 cloves garlic, crushed
1 tablespoon ground turmeric
1 small red chili pepper, seeded & chopped
2 tablespoons white vinegar
2 tablespoons peanut oil
2 onions, chopped
1 pound jumbo shrimp, peeled & deveined,
tails intact
2 tomatoes, chopped
3/4 cup coconut milk
2 teaspoons cracked black pepper
2 tablespoons chopped fresh cilantro
1/4 cup small whole cilantro

Place ginger, garlic, turmeric, chili pepper,
and vinegar in food processor or blender. Process
to form paste.

In wok over medium high heat, warm peanut oil. Add
onions and spice paste and stir fry until onions
soften, 2 to 3 minutes. Add shrimp and stir fry
until shrimp change color, 3 to 4 minutes. Stir in
tomatoes and cook until soft, about 2 minutes.
Add coconut milk, reduce heat to low, cover, and
simmer until sauce thickens slightly and shrimp
are tender, 6 to 8 minutes. Stir in pepper and
chopped cilantro. Serve hot, garnished with
cilantro leaves.