1 cup butter
1 tablespoon olive oil
2 cups water
2 (14 ounce) cans coconut milk
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
5 (6 inch) fillets large shrimp
3/4 cup butter
3/4 cup evaporated milk
1/2 cup grated coconut (optional)
In a large saucepan, melt butter over medium-low heat. Place water in pan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 2 to 3 minutes. Stir in coconut milk and sugar. Continue heating, stirring occasionally, for about 1 minute.
While shrimp are still warm, melt 1 cup of butter in a medium skillet over medium heat. Stir in 2 cups water. Stir in salt and pepper. Reduce heat to low and simmer, stirring occasionally, for 20 to 30 minutes, or until shrimp turn pink.