Coconut Rice With Scallions, Peanuts, and Shrimp

FOR THE RICE

• 1 cup unsweetened coconut milk
• 1 cup water
• 1 cup long-grain white rice
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 1 small jalapeno, seeded and finely chopped
• 1/4 teaspoon salt
• 4 scallion, white and light green parts, finely chopped
• 1/4 cup unsalted dry roasted peanuts, coarsely chopped

FOR THE SHRIMP

• 1/2 lb shrimp, we use the frozen pre-cooked but fresh would be great as well
• 1 tablespoon olive oil
• 2 tablespoons unsweetened coconut milk
• 1/8 teaspoon turmeric
• 1/4 teaspoon lemon pepper

Directions

1. 1

   Combine the coconut milk, water, rice, turmeric, coriander, jalepeno, and salt in a medium size sauce pan. Bring to boil, reduce the heat to medium-low, cover, and simmer until rice is tender, 18-20 minutes.

2. 2

   Meanwhile, combine olive oil, coconut milk, turmeric, and lemon pepper in a small frying pan. Bring to a simmer and add shrimp. If using frozen precooked, cook just until thawed, about 5 minutes. If using fresh, cook just until the shrimp turn pink.

3. 3

   When rice is done, stir in scallions and half the peanuts.

4. 4

   Split rice between four plates, top with shrimp (and any liquid left from the shrimp), and sprinkle the rest of the peanuts over the top.