PB Cookies!!!

PB Cookies!!!

Thursday, July 12, 2012

Shrimp Coffee Rice with Parsley Shrimp Tomato Sauce

I was intrigued by this recipe when I saw the title.  It is so simple to make and so very good.  I only made one modification to the original recipe which was the addition of peanut butter.  Please make sure and stir it in well otherwise it can burn if it stays in a clump on the bottom of the pan.  If you are in a food rut or are curious about how the rest of the world eats, I encourage you to try this book.  There are a lot of great recipes and stories.  One important note: African cooking is about creativity and therefore many recipes are vague about quantities or cooking times.  I have added in the cooking times for the rice below.
Shrimp Coffee Rice

4 T vegetable oil
2 cups uncooked white rice
1 large white onion (thinly sliced)
2-4 Tbsp ginger
1 cup shredded unsweetened coconut
1 cup strong brewed coffee
1 -2 tsp red pepper
4 Tbsp peanut butter*  (my modification…not in the original recipe)
Salt to taste
3 cups water
1 lb peeled shrimp

Put oil, rice onion and ginger in a 4 quart pot over medium heat.  Mix with a wooden spoon for about 6 minutes.  Stir in the rest of the ingredients except the shrimp.  When the mixture comes to an active boil, lower heat and put on a lid.  Cook until the rice absorbs about 2/3 of the liquid (approx 15 min).  Stir in the shrimp, cover and cook over reduced heat until the rice is done (approx 5-10 min).
Parsley Shrimp Tomato Sauce

1 lg can chopped tomatoes
½ cup fresh chopped parsley
1 chopped white onion
4 Tbsp vegetable oil
1-2 tsp red pepper
1-2 Tbsp ginger
1 chopped bell pepper
Salt to taste
1 cup fresh chopped shrimp
4 chopped green onions

Put all ingredients except the shrimp and green onion in a skillet.  Stir frequently for 6 minutes.  Stir in the shrimp and green onions.  Cook for 6-9 more minutes until shrimp is cooked through.  Serve over the shrimp coffee rice.

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