Shrimp in Coconut Sauce (Encocado de Camaron)

I was first introduced to this dish at the home of an Ecuadorian family.  It's a typical coastal meal.  I asked the host for the ingredients and then figured out how to make it myself for an Ecua-Mexican taste!

1 1/2 lbs. large shrimp, peeled and deveined 3 tbsp. Olive Oil
2 cups finely chopped onion
3 cloves fresh garlic, minced 
1 can Coconut Milk
1 can of diced tomatoes
1tsp of cumin
salt to taste
4 cups hot cooked white rice
1tbl butter
Cilantro to garnish

1. In a large skillet melt butter and olive oil. Once hot add garlic and onion until translucent.
2. Add shrimp and cook for about 5min.
3. Add cumin, salt and then add coconut milk and tomatoes.
4. Simmer over low heat for about 15min.

Serve over Mexican White Rice.