Step 1

In a large skillet heat oil. Add shallots (you can sub for yellow onion) and garlic, saute until soft and fragrant.

Step 2

Add tomato sauce and coconut milk. Give the sauce a stir.

Step 3

Add in shrimp and season with salt and pepper, to taste.

Step 4

Top shrimp with bell pepper slices and snuggle in vine tomatoes in sauce. Add the crushed pepper flakes or any whole hot pepper that you like (this is the time you add pimenta malagueta if using!)

Step 5

Add a handful of fresh cilantro without chopping and cover. Let it simmer on medium low for 10-12 minutes. If needed give the shrimp a stir to make sure all is submerged in sauce and getting properly cooked.

Step 6

Top dish with more cilantro and give it a squeese of fresh lemon juice. Serve with rice.