Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion, bell pepper and garlic and saute until the vegetables are tender, about 7 minutes. Add the shrimp and cook covered for 5 minutes. Then add the grated tomato, beef broth, chili powder, salt and hot sauce (add as much as you like). Cover the pot and simmer over medium heat for about 12 minutes. Add milk and cream. Stir well and cook for 2-3 minutes (don't let boil).
Taste and adjust seasonings. Garnish with fresh coriander and serve with fresh lemon juice.
Note: If it is too thin add a teaspoon corn starch and if it is thick add more milk.