Shrimp with Ginger and Coconut Sauce

Put the ginger paste, salt, pepper, cilantro, and garlic in a mortar and pestle and crush until you obtain a coarse paste.

Heat the oil in a heavy saucepan over medium fire. Lower the heat to the lowest setting, and add the coconut shavings. Stir constantly until they become light golden. Make sure they don’t burn. Add the ginger paste mixture and cook and stir for about 3 minutes. Add the bija (annatto) powder and mix well. Add the coconut milk, stir and cook over low heat for about 5 minutes (stir once or twice to prevent it from sticking to the bottom and burning.)

In a small bowl or cup dissolve the cornstarch and lime juice in half a cup of water. Add this into the boiling sauce and stir until it is mixed completely.

Add the shrimp. Cover with a lid and cook for about 3 minutes. Remove the saucepan from the fire and let it rest for 15 minutes. Taste the sauce and add more salt if necessary. Return to medium heat until it breaks the boil. Remove from the heat. Serve with rice.