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The ingredients needed to make Grilled jumbo tiger shrimp and coconut rice:
- Use 1-2 lbs jumbo tiger shrimp cleaned, deveined and butterflied
- Use 1/4 cup oil, I used olive
- Prepare to taste Plenty of salt and pepper
- Prepare 4 large cloves garlic, crushed
- Provide Dash cayenne pepper
- Prepare 1 1/2 cups jasmine rice
- Take 1 teaspoon salt
- You need 2 tablespoons butter
- Prepare 3 cups cold water
- You need 1/4 cup cream of coconut
Steps to make Grilled jumbo tiger shrimp and coconut rice:
- Combine first 5 ingredients in a bowl. Cover and let it sit in the fridge for a bit, about 30 minutes.
- In a 2 quart saucepan combine the rice, butter, salt and water. Bring to a boil. Boil for about a minute then turn heat back to low and cover. Let it cook like that for about 5-10 minutes. DO NOT STIR. Turn off heat and DO NOT LIFT THE LID. It'll finish steaming for another 10 minutes.
- Cook the shrimp on a hot grill until JUST opaque, 2-4 minutes total depending on shrimp size. Over cooked shrimp makes for a rubbery texture. Yuk.
- When the rice is done and all the water has steamed out, add the 1/4 cup of cream of coconut and a dash more salt and stir to combine. Serve with shrimp. We had sautéed vegetables from our garden on the side.
Skewered Tiger Prawns with herbs My Little Italian Kitchen. "These savory-sweet shrimp skewers are easy to make and cook in just a … We grill jumbo shrimp over a hot fire until lightly charred, and then serve the seafood over a refreshingly dressed, mango-studded, coconut rice salad. We boil the rice in plenty of salted water until tender and then dry it on a dish towel so it can absorb more of the potent dressing. Inspired by Dave Lieberman's Spicy Coconut Shrimp but simplified/modified to work for my family. I'll start the rice and then pull the marinating shrimp out of the fridge and the timing seems to work for me. Learn how to make Coconut Shrimp and Rice.
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