Nigerian Coconut Shrimp Rice

Holiday's Note:

Don't have two coconuts? Use a can of coconut milk with water to make 2-1/2 cups.

• Total Time: 25 mins
• Prep Time: 0 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 cup rice
• 2 coconuts (milk from nuts)
• 1 lb shrimp
• salt and pepper
• ½ cup diced tomato
• ½ cup shredded carrot

Directions:

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

Reviews

[Baby Kato]

Wow what a great meal, we had. I used collosal shrimp in this dish and wasn't sorry. The rice was incredible, just a little creamy. I really enjoyed the addition of carrot and tomato to the dish. The most predominent flavor is the coconut. I must admit that I used lite coconut milk, it worked great in this dish and didn't affect the flavor at all. Thanks for sharing this recipe, I will be making this again. Made for the Pool Party 2010 in the Diabetes Forum.

[Chef #686576]

Coconut rice and shrimp? That is simply genius!

[Chef #492489]

This is really good. Be sure that it's really dry meaning that its consistency shouldn't be like a rissotto. Traditionally, it should not be runny but the rice should absorb all the liquid. My kids don't like shrimp so I use pre-cooked groundbeef or chunks of chicken breasts! Yummy!