Spicy Chilean Shrimp

These were wonderful, lots of flavour and very easy to make.  Serve over rice or quinoa.

2 tbsp olive oil
1 cup onion, diced
1 tbsp chopped green chili
2 tsp chopped garlic
1 tsp chili flakes
1 tsp chili powder
1 cup diced canned tomatoes
1 cup vegetable stock
1 cup milk
3 slices whole grain bread, crusts removed, about 3 cups torn
1 tbsp lime juice
Salt and freshly ground pepper
500 g large shrimp cleaned and deveined
1/2 cup ricotta cheese
1/4 cup chopped coriander

1. Preheat oven to 375F.
2. Heat olive oil in an ovenproof skillet or saute pan over medium heat.  Add onions and saute for 3 minutes or until softened.  Add green chili and garlic and saute 1 more minute.  Stir in chili flakes and powder and cumin and saute for 30 seconds to bring out flavours.  Add tomatoes and stock and stir to combine.  Remove from heat.
3. Tear up bread and add to milk and let soak for about 5 minutes.  Add bread mixture to diced tomatoes and puree with an immersion blender or in a food processor until the bread has disappeared.
4. Return sauce in pan to stove over medium heat and bring to a simmer.  Add lime juice and season with salt and pepper to taste.  SEason shrimp with salt and pepper and add to sauce.  Sprinkle cheese over shrimp and sauce.  Bake for 10 minutes or until sauce is bubbling and shrimps are cooked.  Sprinkle with chopped coriander.

Serves 4