Shrimps with Coconut (Ginataang Hipon with Buko) | Chef Sheilla

Ingredients

• 2-3 tablespoons Canola Oil
• 1/4 cup Red Onion (cut into slices)
• 1 tablespoon Garlic (chopped finely)
• 5 pieces Plum Tomatoes (deseeded and cut into thick strips)
• 1 kilogram large Shrimps (devein leaving the head and tail shells intact)
• 3 cups Coconut Milk
• 2 stalks Lemongrass (cut into slices)
• 2 teaspoons Brown Sugar
• 1 cup Coconut Meat (cut medium dice)
• Salt and Pepper (to taste)