The shrimp can either be peeled and deveined, with or without the tails left on, or for more flavor, you can leave the peels on.
- 1 1/2 cups long grain white rice
- 1 pound (about 20 large) jumbo shrimp
- 6 large garlic cloves
- 1 1/2 cup of water
- 1 jalapeño pepper, seeded, ribs removed, julienned
- Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)
- 1 tablespoon extra virgin olive oil
- 2 small cans (5.6 ounces) coconut milk (full fat)
- 1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste)
- Cilantro for garnish (optional)
1 Cook the rice: Put 1 1/2 cups of long-grain rice, 2 1/2 cups of water, and 1 teaspoon of salt into a medium-sized, thick-bottomed pot and bring to a boil. Cover the pot and lower the heat to the lowest setting and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
While the rice cooks, continue with the recipe.
2 Marinate the shrimp: Pulse garlic, water, and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.
3 Strain and season the shrimp: Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.
4 Cook the shrimp: Heat 1 tablespoon olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.
5 Make the coconut rice: When the rice is done cooking, transfer it to a large bowl. Mix in the second can of coconut milk to the cooked rice. Taste and add additional salt if needed.
6 Serve: Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).