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 parsley1 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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