Caribbean Tamarind Shrimp with Toasted Coconut Rice

Instructions

1. 1

   In a bowl, combine the shrimp with 3 g (1/2 tsp) salt, black pepper, sweet paprika, dried thyme, ground cinnamon, half of the minced garlic, and 15 ml (1 tbsp) vegetable oil. Let rest for 10 minutes while you prepare the rice.

2. 2

   Heat a medium pot over medium heat. Add the unsweetened shredded coconut and toast for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove and set aside.

3. 3

   In the same pot, add the butter and half of the diced onion. Cook for 3 minutes until softened. Stir in the jasmine rice and cook for 1 minute to lightly toast the grains.

4. 4

   Add the coconut milk, 120 ml (1/2 cup) water, 3 g (1/2 tsp) salt, and half of the toasted coconut. Once it reaches a gentle boil, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 more minutes.

5. 5

   While the rice cooks, make the sauce. In a small bowl, whisk together the tamarind paste, honey, 30 ml (2 tbsp) lime juice, Caribbean-style hot sauce, and the water until smooth.

6. 6

   Heat a large skillet over medium-high heat. Add the remaining vegetable oil and sauté the remaining onion and the red bell pepper for 3 to 4 minutes until tender but still bright. Add the remaining garlic and cook for 30 seconds.

7. 7

   Increase to high heat, add the shrimp, and cook for 1 to 2 minutes per side, until they turn opaque and are almost cooked through.

8. 8

   Pour the tamarind sauce into the skillet and cook for 2 to 3 minutes, stirring, until the sauce reduces slightly and glazes the shrimp and vegetables.

9. 9

   Fluff the rice with a fork. Fold in the scallions, half of the fresh cilantro, lime zest, and the remaining lime juice. Adjust salt if needed.

10. 10

    Serve the toasted coconut rice as the base, top with the tamarind shrimp and sauce, and finish with the remaining toasted coconut and the rest of the fresh cilantro. If you want to keep the dish warm before serving, you may hold it covered in a 200°F (95°C) oven for up to 10 minutes.