Spicy Garlic Shrimp with Coconut Rice

Ingredients

• 1 1/2 cups long grain white rice
• 1 pound jumbo shrimp
• 6 large garlic cloves
• 1 1/2 cup of water
• Salt
• 1 jalapeño pepper, seeded, ribs removed, julienned
• Juice of one lime
• 1 tablespoon extra virgin olive oil
• 2 small cans coconut milk
• 1/2 to 1 teaspoon of red chili powder or red chili sauce
• Cilantro for garnish

Directions

1. Combine 1 1/2 cups of long-grain rice, 2 1/2 cups of water, and 1 teaspoon of salt in a medium-sized, thick-bottomed pot, then bring it to a boil. Put the lid on, turn the heat all the way down to the lowest setting, and let it cook for 15 minutes. Take the pot off the heat and leave it covered for 10 minutes.
2. As the rice does its thing, move on to the shrimp. In a blender, pulse the garlic, water, and 1/2 teaspoon salt just a few times—you want it broken up, but not smooth, with little pieces of garlic still hanging around. Pour that mixture over the shrimp and let it marinate for 10 minutes.
3. Drain the liquid from the shrimp and garlic mixture. Stir in the lime juice, or the finely sliced lemongrass, along with the jalapeño and 1/2 teaspoon of salt.
4. Warm 1 tablespoon olive oil over high heat in a large sauté pan. Add the shrimp and cook for 1 minute. Pour in 1 small can of coconut milk and cook for 30 seconds more. Stir in 1 teaspoon red chili powder or sauce.
5. Once the rice has finished cooking, spoon it into a large bowl. Fold the second can of coconut milk into the cooked rice, then taste and add more salt if it needs it.
6. Spoon the shrimp over the rice. Finish with chopped fresh cilantro, if you’d like.