Coconut Shrimp Rice Pilaf
Ingredients
- 2 cups basmati rice
- 24 large shrimp
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 4 tablespoons corn oil or butter
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 2 teaspoons ginger, chopped
- 2 large tomatoes, peeled and chopped
- 2 teaspoons tomato paste
- 2 medium hot green peppers, chopped
- 1/2 cup coconut milk
- 1 tablespoon mixed spices
- 1.5 teaspoons salt
- 2 cups stock or water
Preparation
Wash the rice with water several times until it is clear, then soak it in warm salted water for about 30 minutes
Wrap the shrimp around itself to form a ring and secure the head with the tail using a wooden skewer, in a small bowl mix salt, pepper, cumin, and paprika, coat the shrimp with this mixture and set aside
For the sauce mixture, in a medium pot heat the oil, add onion, garlic, and ginger, and cook until golden brown, then add tomato paste, tomatoes, green pepper, coconut milk, mixed spices, and salt, and mix well
Add the shrimp to the sauce, cover the pot, and cook for 10 to 12 minutes until done, then remove the shrimp and set it aside
Drain the rice from the soaking water, add it to the sauce mixture, add the stock or water, bring to a boil until the liquid starts to reduce, place the shrimp on top of the rice, cover the pot, and cook on low heat for 20 to 25 minutes until done
Serve the rice on a platter and place the shrimp on top
