Shrimp with Coconut Rice

    • 1 c. long grain white rice
    • 13.5 oz. coconut milk
    • 1/2 c. water
    • 10 pieces shrimp, cleaned
    • 2 T olive oil
    • Plum tomatoes, diced
    • Cilantro
    • 1 Shallot, minced
    • Seasoning

    Clean shrimp and combine with olive oil, minced shallot, and seasoning such as black pepper and jerk seasoning. Set aside to marinade

    Bring coconut milk and 1/2 c. water to boil and add rice, cook for 20-25 minutes.

    Cook shrimp on medium-high heat about 5 minutes, turning once.

    Serve atop rice with tomatoes and cilantro.


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