Ingredients
1½cupslong grain white rice
1lbjumbo shrimp,(about 20 large shrimps)
6large garlic cloves
1½cupwater
salt
1jalapeno pepper,seeded, ribs removed, julienned
lime juice,(from 1 lime), or 2-inches white tender-end lemongrass, finely sliced
1tbspextra-virgin olive oil
5.6ozcoconut milk,(2 small cans), full fat
1tspred chili powder,or red chili sauce, to taste
cilantro,to garnish, optional
Preparation
Put 1½ cups of long-grain rice, 2½ 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 the heat and let sit, covered, for 10 minutes.
While the rice cooks, pulse the garlic, water, and ½ teaspoon salt in a blender. Just a few pulses, so there are still chunks of garlic. Pour over the shrimp to marinate.
Marinate for 10 minutes.
Strain the water from the shrimp and garlic mixture. Add the lime juice, jalapeño, and ½ teaspoon of salt to the shrimp mixture.
Heat 1 tablespoon of olive oil in high heat in a large sauté pan. Add the shrimp. Cook for 1 minute.
Add 1 small can of coconut milk. Cook for 30 seconds more, then mix in 1 teaspoon of red chili powder or sauce.
When the rice is done cooking, transfer it to a large bowl. Mix in the 2nd can of coconut milk to the cooked rice. Taste and add additional salt, if needed.
Serve the shrimp on rice, garnished with chopped fresh cilantro, and enjoy!
