I'm in no way a chef but I do enjoy cooking and love sharing simple but yummy recipes with friends!
This one is a combination of a family recipe from Nick's side mixed with a little influence from my favorite meal in Belize. Enjoy!
Time: 25 minutes
Serves: 2 if you eat giant portions like Nick and I lol
For the Coconut Rice
- 1 cup long grain Thai jasmine rice
- 2 cups coconut water
- Pinch of sugar
For the Cajun Shrimp
- 10-15 peeled and deveined shrimp
- 3 tbsp olive oil
- 3 cloves of minced garlic
- 8oz can of tomato sauce
- 1/3 cup heavy whipping cream
- 2 tablespoons red wine vinegar
- 1 tsp Old Bay seasoning
- salt and cayenne to taste (should be spicy)
1) Instead of the traditional coconut rice where you would use coconut milk, we're just going to use coconut water. Follow the directions on your package of rice and just replace the amount of water with coconut water. Typically, you bring the coconut water to a boil, add in rice, a pinch of sugar, turn down heat and cover for 15-20 minutes.
2) While you're waiting for the water to boil, now is a good time to peel your shrimp and have them ready to go.
3) Put olive oil in pan on medium heat and add in minced garlic.
4) Once garlic is fragrant, add in all other ingredients for the sauce besides the shrimp. Let simmer.
5) When the rice is about 5-7 minutes from being done, add the shrimp to the sauce and raise heat to medium.
6) All done! Serve the shrimp on a bed of coconut rice with a lime wedge for a little extra ~zest~
Let me know if you try this recipe and what you think! Also, send me all of your favorite shrimp recipes!