Shrimp Rice with Coconut Milk

A savory, comforting shrimp and rice dish simmered with aromatics and finished with rich coconut milk. Perfectly paired with fried ripe tomatoes and fresh lemon slices.

Yields: 6-8 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Special Equipment: sauce pan or large pot

Ingredients

• 1/2 cup coconut milk

• 600 g raw shrimp, peeled and deveined

• 1 medium paiteña onion, finely chopped

• 1 green pepper, diced

• 2 tablespoons chopped parsley

• 1 tomato, chopped

• 6 tablespoons oil

• 800 g rice

• Salt, pepper, and cumin to taste

Directions

1. In a pot, heat the oil and sauté the shrimp until pink.

2. Add onion, green pepper, parsley, tomato, salt, pepper, and cumin. Cook until softened.

3. Stir in the rice and mix well to coat with the sauce.

4. Pour in enough boiling water to cover the rice completely.

5. When the rice is nearly dry and starting to burst, stir in the coconut milk.

6. Before serving, fluff the rice gently with a fork to separate the grains.

7. Serve with fried ripe tomatoes, sprinkled with chopped parsley and lemon slices.