How to make it

  • Soak chilies in hot water for 15 minutes then drain.
  • Heat oil and saute onions until soft then add celery, garlic, chilies and pimentos.
  • Saute 5 minutes then stir in shrimp and saute until pink then remove and reserve.
  • Add tomatoes, coconut milk, palm oil and spices then bring to a boil.
  • Reduce heat and simmer until mixture thickens about 10 minutes.
  • Return shrimp then stir in lemon juice and season with salt and pepper.
  • Garnish with cilantro and serve on rice.

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