Name: Spicy Garlic Shrimp With Coconut Rice
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 cups long grain white rice -; 1 pound (about 20 large) jumbo shrimp -; 6 large garlic cloves -; 1 1/2 cups water -; Salt -; 1 jalapeño pepper, seeded, ribs removed, julienned -; Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced) -; 1 tablespoon extra virgin olive oil -; 2 small cans (5.6 ounces) full-fat coconut milk -; 1/2 to 1 teaspoon of red chile powder or red chili sauce (to taste) -; Cilantro for garnish (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Garlic Shrimp With Coconut Rice

1. 1 1/2 cups long grain white rice -

2. 1 pound (about 20 large) jumbo shrimp -

3. 6 large garlic cloves -

4. 1 1/2 cups water -

5. Salt -

6. 1 jalapeño pepper, seeded, ribs removed, julienned -

7. Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced) -

8. 1 tablespoon extra virgin olive oil -

9. 2 small cans (5.6 ounces) full-fat coconut milk -

10. 1/2 to 1 teaspoon of red chile powder or red chili sauce (to taste) -

11. Cilantro for garnish (optional) -

How to cook deliciously - Spicy Garlic Shrimp With Coconut Rice

1. Stage

Cook the rice: Put 1 1/2 cups of long-grain rice, 2 1/2 cups of water, and 1 teaspoon of salt into a medium-sized, thick-bottomed pot and bring to a boil. Cover the pot and lower the heat to the lowest setting and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. While the rice cooks, continue with the recipe.

2. Stage

Marinate the shrimp: Pulse garlic, water, and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.

3. Stage

Strain and season the shrimp: Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.

4. Stage

Cook the shrimp: Heat 1 tablespoon olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.

5. Stage

Make the coconut rice: When the rice is done cooking, transfer it to a large bowl. Mix in the second can of coconut milk to the cooked rice. Taste and add additional salt if needed.

6. Stage

Serve: Serve shrimp on rice. Garnish with chopped fresh cilantro (optional). Many thanks to my friend Arturo Vargas of Taste for the Senses for sharing his "Camarones al Ajillo" recipe with us.