- 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
- 1 Shallot, minced
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.