Coconut and sweet pepper shrimp casserole with creamy pumpkin lime rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, combine the shrimp with 1 tablespoon lime juice, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin. Set aside while you prepare the rest.

2. 2

   Place the pumpkin on a baking tray. Toss with 1 tablespoon olive oil, the sweet paprika, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 to 22 minutes at 220 °C / 425 °F, until tender and lightly browned on the edges.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add half of the chopped onion and cook for 3 minutes. Stir in the rice and cook for 1 minute to lightly toast it.

4. 4

   Add the water or light broth, 120 ml (1/2 cup) of the coconut milk, and 1/2 teaspoon salt, then bring to a boil. Reduce the heat, cover, and cook for 15 to 18 minutes, until the rice is tender. Remove from the heat and let rest, covered, for 5 minutes.

5. 5

   Fluff the rice with a fork and fold in the roasted pumpkin, butter, lime zest, 1 tablespoon of the remaining lime juice, and half of the chopped cilantro. Taste and adjust with a little more salt if needed. Keep warm.

6. 6

   In a wide skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the rest of the onion and the sweet peppers. Cook for 4 to 5 minutes until softened.

7. 7

   Add the remaining garlic and 1/2 teaspoon cumin, and cook for 30 seconds. Stir in the crushed tomato and cook for 3 minutes, stirring occasionally.

8. 8

   Pour in the remaining coconut milk and cook for 2 minutes over medium heat. Add the shrimp along with their marinade and cook for 3 to 5 minutes, until pink and just firm. Season with the remaining salt, black pepper, and lime juice to taste.

9. 9

   Turn off the heat and stir in the remaining chopped cilantro. Serve the shrimp casserole over the creamy pumpkin lime rice.

10. 10

    For a more golden finish, place the oven-safe skillet under the broiler for 1 to 2 minutes at 230 °C / 450 °F, watching closely so the shrimp do not overcook.