Jamaican Pepper Shrimp Coconut Rice

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 1/2 cups long-grain rice
• 1 can coconut milk
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 1/2 tsp ground allspice
• 2 tsp dried thyme
• 1/2 to 1 Scotch bonnet, minced
• 6 scallions, sliced
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Rinse the rice until the water runs clear, then combine it in a saucepan with the coconut milk, 3/4 cup water, the onion, half the thyme, and 1 teaspoon salt.
2. Bring just to a boil, stir once, cover, and cook over the lowest heat for 18 minutes. Coconut milk catches and scorches easily, so keep the flame as low as it will go.
3. Rest the rice off the heat, still covered, for 10 minutes, then fluff with a fork.
4. Pat the shrimp completely dry and toss them with the allspice, remaining thyme, Scotch bonnet, half the garlic, and 1/2 teaspoon salt.
5. Dry shrimp is the whole battle. Wet shrimp release water into the pan, drop the temperature, and boil rather than sear.
6. Heat 2 tablespoons of the oil in a wide skillet over high heat until it shimmers, then add the shrimp in a single uncrowded layer.
7. Sear for 90 seconds without moving them, turn, and cook 60 to 90 seconds more, until pink, opaque, and curled into a loose C shape.
8. Add the remaining garlic and the lime juice for the last 20 seconds, then serve over the coconut rice with the scallions and lime wedges.

Allergen note: Contains shellfish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.