It's officially Fall! At the risk of sounding like the most basic of B's, I LOVE fall! Best. Season. Ever. I mean, the weather is perfect, the trees are gorgeous, you get to bust out the sweaters and boots again, AND it's the best time to dive into some cozy comfort food.
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Now, I know it's not quite crisp out yet—at least not here in Chicago—but I couldn't wait to share this super comforting recipe.
Honestly, I couldn't figure out what to name this recipe*—and I'm still not sure if I'm satisfied with the name I chose—because it's not quite a soup, it doesn't qualify as a curry, the tomato pepper "sauce" is not quite a sauce and the rice is definitely a main player, maybe even the most important part? So, really, I don't know WHAT this even is but I know it's super delicious.
Not to toot my own horn (toot toot) but every time I've made this, I've actually said, "Mmmmmm!" out loud, to myself, involuntarily. That's how you know it's legit!
So, while there may be a little confusion in the naming department, there is no confusion about the level of tastiness! My taste buds are happy little guys.
I use an immersion blender in this recipe. If you don't have one or you prefer to use a blender, go ahead and do that. I like the consistency of the sauce to be a little chunky but you can blend until desired smoothness. Whatever you want!
Alright, so let's dive into Fall and into this cozy bowl of deliciousness! okay?!
* If you guys have any suggestions on what the recipe should be named instead, comment below with your idea!
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Shrimp with Coconut Rice and Tomato Pepper Sauce
- 1 ½ Cups white rice
- 3 Cups water
- 1 Tablespoon coconut oil
- 2 Tablespoons unsweetened coconut shreds
- Pinch of kosher salt
Tomato Pepper Sauce
- 2 Tablespoons olive oil
- 1 Yellow onion diced
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 2 Cloves garlic minced
- 1 Scallion white part only, sliced
- 1 15 Ounce can roasted tomatoes
- 2 Tablespoons canned coconut milk
- 1 Cup chicken broth
- 1 Pinch kosher salt
- ½ Teaspoon paprika
- 1 Pound large raw shrimp
- 1 Tablespoon olive oil
- 1 Clove garlic minced
- 1 Pinch kosher salt
- Fresh basil chiffonade
- Scallions green and light green parts, sliced
- unsweetened coconut shreds
- Put all the ingredients for the rice into a pot, stir, and bring to a boil. Cover and lower heat. Let the rice simmer for about 20 minutes.
- In a sauce pan, heat the olive oil over medium heat. When the oil is hot, add the onion, red and yellow peppers and a pinch of salt and cook until soft, about 5 minutes.
- Add the garlic, scallion and paprika and stir for about 1 minute, being careful not to burn the garlic.
- Add the tomatoes, coconut milk, and chicken broth and bring to a boil. Lower the heat and let the sauce simmer for about 10 minutes.
- With an immersion blender or with a standing blender, carefully blend the sauce to desired consistency.
- For the shrimp, heat a tablespoon of olive oil over medium heat and add garlic, stir until fragrant. Add the shrimp to the pan and add a pinch of salt. Cook shrimp until opaque, flipping once.
- Divide the rice and shrimp between four bowls and ladle the sauce over the top. Garnish with basil, scallions and coconut shreds. Enjoy!