Shrimp with Coconut Rice and Tomato Pepper Sauce
Ingredients
Coconut Rice
- 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
Shrimp
- 1 Pound large raw shrimp
- 1 Tablespoon olive oil
- 1 Clove garlic minced
- 1 Pinch kosher salt
Garnish
- Fresh basil chiffonade
- Scallions green and light green parts, sliced
- unsweetened coconut shreds
Instructions
- 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!
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