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Shrimps with Coconut and Rice

Shrimps with Coconut and Rice

Posted August 29, 2018

5

Serves 10

30 Minutes

Tropical is the trend and summer is the season! Stand out and make the perfect table statement with an unmatched bouquet of sweet and sour flavors!

Ingredients

Shrimps:

 

  • 4 Red sweet peppers, diced
  • 4 Large onions, cubed
  • 1 Kg Jumbo shrimps
  • 1 Kg Medium shrimps

 

Sauce:

 

  • 4 Tablespoons coconut powder, dissolved in one cup of water
  • 1 Cube Magi chicken broth, dissolved in one cup of water
  • 1 Tablespoon mustard (moutarde à l’ancienne)
  • 2 Tablespoons soy sauce
  • 2 Tablespoons corn flour
  • 2 Tablespoons concentrated hot pepper
  • 1 Liter fresh cream

 

Rice:

 

  • 2 Garlic cloves, smashed
  • 1 Teaspoon cardamom powder
  • 3 Cups Uncle Ben’s rice
  • 3 ¾ Cups water
  • Salt to taste

 

Decoration:

 

  • 1 Cup chopped coriander
  • 6 Spring onions, cut small
  • ½ Cup chopped basil
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How to Cook:

Shrimps:

 

  • Fry half the onions, peppers and shrimps until shrimps turn pink. Put aside and fry the other half.

 

Sauce:

 

  • Heat all the ingredients (except fresh cream) in a pot and stir until it boils. Then, add the fresh cream. Mix the sauce with the shrimp mixture. Stir it until it starts boiling again.

 

Rice:

 

  • Soak the rice in water for half an hour.
  • In a saucepan, add 3 tablespoons of corn oil, then, add the garlic and the cardamom powder. Next, add the rice with water.
  • Once it starts boiling, reduce the heat and cook until all the water evaporates.
  • Spread the coriander, onion & basil on the top of the rice & the sauce.
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