Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.