Mozambique Prawns

Ingredients

Sauce

• shells from 2 pounds medium prawns (reserve prawns)
• 2 cups tomato juice
• 1/2 cup unsweetened coconut milk
• 1 tablespoon peanut butter
• hot spice blend, to taste

Coconut rice

• 2 cups long grain rice
• 1 cup coconut milk
• 3 cups water
• 2 plantains, sliced thin on a diagonal
• salt and white pepper
• 3 tablespoons vegetable oil
• 2 lbs prawns (shelled, reserved from above)
• hot spice blend, to taste

Garnish

• chopped cilantro
• roasted peanuts

Hot Spice Blend

• 2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (see NOTE)
• 1 pinch cayenne (or more)
• 1 pinch sugar
• 1 pinch allspice

Directions

1. 1

   Prepare Hot Spice Blend. In a small bowl mix together the ingredients. If not using immediately, store the blend in a small spice jar away from light and heat. NOTE: Use pure chili powder, not Mexican chili powder used to season chili con carne; the ingredients will lend the wrong flavor to the blend.

2. 2

   Prepare Sauce. In a medium saucepan, combine the prawn shells, tomato juice, coconut milk and peanut butter. Bring the mixture to a boil, stirring often. Season with some hot spice blend to taste. Bring the mixture back to a boil and then pass it through a sieve; discard the shells.

3. 3

   Prepare Rice. In a large 2-quart saucepan, bring the rice, coconut milk and water to a boil. Reduce the heat and simmer, covered, for 25 minutes. Take an occasional peek to make sure the rice isn't sticking to the bottom of the pan.

4. 4

   Prepare Plantains. Season the plantains with salt and white pepper. In a large skillet heat the oil over medium-high heat and sautéthe plantains on both sides until brown and soft, about 3 to 4 minutes.

5. 5

   Prepare Prawns. Season the prawns with some hot spice blend and cook them on an oiled grill or grill pan until heated through, about 7 to 10 minutes.

6. 6

   To serve, mound the rice in the middle of six warm plates and ladle the sauce around. Lay the shrimp against the rice mounds, place a plantain in between each shrimp and garnish with the peanuts and cilantro.