Coconut Shrimp and Rice
Ingredients:
- 6 1/2 cups water
- 3 cups uncooked rice
- 1 1/2 cups coconut oil
- 2 cups shredded coconut
- 1–2 pounds shrimp, peeled and deveined
- salt and pepper, to taste, or spices of your choice
Optional: Soak rice overnight in water before cooking.
Directions:
Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer, stir, and let cook for about 15 minutes. Add 1/2 cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes, and then turn off heat. Cool.
Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.
Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.
To serve, place rice in a warm, oval crock and spoon the shrimp over the top.
Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.
Recipe submitted by Gregg, Derry PA.
