Nigeriancoconutshrimprice Recipes

Steps:

• Cook rice with coconut milk instead of water.
• Add the shrimp, salt, and pepper.
• At the last minute add the tomatoes and carrots.

Steps:

• Boil the rice in water for about 10-15 minutes (enough were it's not too soft -- because we will be cooking it some more).
• Heat the vegetable oil in a cooking pot.
• Add the onions and stir with black pepper for one minute.
• Add diced tomatoes, habaneros, and coconut milk with the sea salt and cover to cook for about 7 minutes (or when the mixture comes to a boil).
• Add the rice and stir and cover for about 7 minutes (or when the rice is almost dry).
• Add the green peppers and let simmer until the rice has absorbed all the juices.
• Enjoy!
• *note feel free to add more salt and pepper to your taste.

Steps:

• Cut the shrimp in half through the center, and season, with essence.
• In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat.
• Add the garlic, ginger, 1/4 cup of the green onions and red pepper, and cook, stirring continuously so they do not burn.
• Add the onions, carrots, tasso and shrimp and continue to stir fry.
• When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly.
• Add the soy sauce, sugar and black pepper, and stir to mix well.
• Cook for 1 to 2 minutes.
• Gently fold in the crabmeat and the cooked eggs and just heat through.
• Garnish with remaining 1/4 cup green onions, and serve.

Steps:

• Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic, let rest for an hour.
• Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.
• Remove the shrimp from the water and reserve 3 ½ cups of the water they cooked in to prepare the rice (add more water if needed).
• Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish.
• Chop the shrimp that are not being used for the garnish.
• Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat.
• Add the rice to the garlic and oil, mix well until the rice is coated with oil.
• Add the 2 ½ cups of water that was used to boil the shrimp.
• Bring to boil and reduce heat to low.
• In the meantime, melt the butter over medium heat in a large sauté pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin.
• Cook for about 10 minutes, stirring often.
• Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender.
• Mix in the sautéed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender.
• Add the remaining shrimp during the last minutes and mix well.
• Taste and add salt and pepper if needed.
• Sprinkle with chopped parsley and garnish with shrimp with tails on.
• Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.