Instructions: Heat oil in a large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.

Add shrimp to skillet. Cook 3 to 4 minutes, until cooked through. Add salt and freshly ground black pepper to taste. Sprinkle with cilantro before serving.

This recipe yields 4 servings.

Comments: Be sure you buy unsweetened coconut milk (not the kind used for pina coladas), and add enough red pepper flakes to accent the creamy sauce.

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