Mozambican Piri Piri Prawns with Coconut Rice

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 1/2 cups rice
• 1 can coconut milk
• 3 tbsp neutral oil, divided
• 1 small onion, finely diced
• 6 garlic cloves, minced
• 2 to 3 piri piri or bird's eye chilies, minced
• 1 tsp sweet paprika
• 3 limes, 2 juiced and 1 cut into wedges
• 1 cucumber, diced
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Mix the garlic, chilies, paprika, the juice of one lime, 2 tablespoons of the oil, and 1/2 teaspoon salt into a marinade and turn the shrimp through it. Refrigerate for 15 to 20 minutes.
2. Do not marinate the shrimp longer than 20 minutes. The lime juice starts to cure them, and they turn opaque and mealy before they reach the pan.
3. Rinse the rice until the water runs clear, then combine it in a saucepan with the coconut milk, the onion, 3/4 cup water, and 1/2 teaspoon salt.
4. Bring just to a boil, stir once, then cover and cook over the lowest heat for 15 minutes. Coconut milk scorches easily, so keep the flame as low as it goes.
5. Rest the rice off the heat, still covered, for 10 minutes, then fluff with a fork.
6. Heat the remaining oil in a wide skillet over high heat until it is almost smoking. Lift the shrimp out of the marinade, letting the excess drip off, and lay them in a single layer.
7. Sear for 90 seconds, turn once, and cook for 60 to 90 seconds more, until pink, opaque, and just curled into a loose C. A tight O means they are overdone.
8. Pour the remaining marinade into the hot pan for 30 seconds to cook through, spoon it over the shrimp, and serve on the coconut rice with the cucumber, cilantro, 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.