“Rice is an excellent vehicle for flavor, and it is very important to infuse the rice with what-ever flavor you want to convey throughout the dish. When I first made this recipe I added the coconut milk to the finished rice, but I eventually came to my senses and decided to just cook the rice in the coconut milk… Whoa! Amazing! Traditionally from Mozambique, this is quite possibly one of the most delicious dishes I have ever made.
A few hints:
Be careful to not overcook your shrimp 2. You can never use too much fresh cilantro 3. Add as much Berberé to the sauce as you want… the spicier -- the better!”
~Chef Abraham Risho
1C sushi rice
2C Roma tomatoes, diced
14oz coconut milk
6oz water
¾Tbl + 1tsp salt
3Tbl butter (Dairy Free: substitute oil)
1 small onion, small dice
1Tbl garlic, minced
1½ Tbl Berbere Spice Blend
1lb large shrimp, peeled & deveined
1½ C cilantro
2Tbl lemon juice
RICE
Combine dry sushi rice, 1C Roma tomatoes, 6oz coconut milk, 6oz water, 1/2Tbl salt in medium pot with lid.
Cook on low for 20 minutes.
SAUCE
On medium heat, sauté onion & garlic in 2Tbl butter.
Add 1Tbl Berberé & 1tsp salt, cook on medium low heat for 5-10 mins until soft.
Add 1C Roma tomatoes, cook on low heat 15 minutes until tomatoes break down.
Remove from heat.
SHRIMP
Sautee shrimp in 1Tbl butter, 1tsp salt and 1/2Tbl Berberé on medium heat until mostly cooked and pink.
Add shrimp to sauce with 1C coconut milk.
Simmer on low for 5-6 minutes.
Remove from heat.
FINISH
Mix 1C cilantro leaves & lemon juice to cooked rice.
1/2C rice covered with shrimp sauce, topped with 3-4 shrimp, garnish with whole cilantro sprigs
