Monday, 15 June 2015

Shrimp Coconut Rice

The very first coconut rice i made back in the day was a total disaster. I think i added so much water and constantly poked, prodded, turned and flipped it every second. The end result was a soggy, watery and totally tasteless rice. Now, i guess i can proudly say i've come a long way in mastering the perfect coconut rice making skills. Shrimp coconut rice is prepared just the same way as the classic coconut rice although it's by far more interesting and flavorful with all the colorful vegetables and shellfish added which gives it more appeal. To make it more shrimpy, you could simply increase the amount of shrimp you intend adding to it. 

How to make Shrimp Coconut rice
• Prep Time: 15 minutes
• Cook Time: Less than 45 minutes
• Misc:           Serve hot

Ingredients:::
• 2 Whole Coconuts
• 3 Cups rice
• 200g Fresh shrimp
• 1 Cup Meat stock (either chicken stock, beef stock or turkey stock)
• 2 Seasoning cubes
•Salt to taste
•1 Green pepper
• 2 Carrots
• Spring onions
• 1 Red bell pepper or 4 chilies
•1/2 Red Onion
•½ Cup Vegetable Oil/ Butter

Directions:::
Step 1: Rinse the rice with clean water and place in a pot. Add just enough water to cover the rice in the pot and cook on medium heat for 10 mins till "al-dente"(cooked to be firm to the bite). This is done to remove excess starch in the rice to prevent it from sticking together. Transfer the rice into a separate bowl and run clean water through it. Set aside.

Step 2: Break the coconuts, remove the flesh and extract the milk as shown Here.

Step 3: Pour the milk extract into a pot, add the parboiled rice, meat stock, shrimps, seasoning(in case the meat seasoning is not enough) and salt to taste. Cover the pot and leave the rice to cook for about 15 minutes till the liquid in the pot dries up.

Step 4: While the rice cooks, Chop the carrots, spring onions, bell peppers into smaller bits. Pour the vegetable oil or melt the butter in a pan. Add the chopped vegetables and stir-fry for 5 mins. 

Step 5: By now the rice would have absorbed the coconut and stock liquid.  Add the stir-fried vegetables into the coconut rice and mix. Leave to cook further for about 5 minutes more before turning off the burner. 


Related posts:
• How to make coconut rice

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45 comments:

  1. On point Dobby. God bless you real good.

    ReplyDelete
    Replies
    1. Thanks Amaka. God bless you too :)

      Delete
  2. Awele8:13 pm

    Ur on point dobby

    ReplyDelete
  3. You go gurl! You rock!!

    ReplyDelete
  4. Anonymous7:54 am

    BT dobby wats going to happen to the coconut itself..I tot u did blend it and squeeze out the juice..or is it just the coconut water u used in cooking.

    ReplyDelete
    Replies
    1. As Anon 12:53 pm said:
      "You don't need the coconut chaffs in cooking ur rice, all u need from the coconut is the extracted milk for ur cooking"..

      Delete
  5. Replies
    1. Tastes even better :)

      Delete
  6. Anonymous6:54 pm

    Now im really hungry...please dobby, send some to me

    ReplyDelete
    Replies
    1. lol! Really wish i could :)

      Delete
  7. Anonymous9:58 am

    Dobby this is so on point,am cooking this for lj once he gets back from travelling.you are the best.

    ReplyDelete
  8. Anonymous11:20 am

    Cant wait to try this. Thank you.

    ReplyDelete
    Replies
    1. Do keep us posted Anon.

      Delete
    2. Anonymous5:00 pm

      Dobby I tried it and it was delicious. Thanks for inspiration.

      Delete
  9. Anonymous12:53 pm

    Anonymous 7:54 a.m You don't need the coconut chaffs in cooking ur rice, all u need from the coconut is the extracted milk for ur cooking.

    ReplyDelete
  10. Look good! Will try it out and come and testify :D

    www.theplushist.com

    ReplyDelete
    Replies
    1. lol! Would await the "Testification" :D

      Delete
  11. Wow, this looks so delicious! I can taste the flavors from just looking at the pictures. Thank you for the recipe, I will definitely try making this soon:)

    ReplyDelete
    Replies
    1. You're welcome adam. Do let us know how it turns out.

      Delete
  12. Anonymous10:19 pm

    Dobby ur too much.

    ReplyDelete
    Replies
    1. Thank you Anon 10:19pm :)

      Delete
  13. fisayo Patrick5:12 am

    I don't think I have tasted coconut rice before at any point in my life...but this looks tasty

    ReplyDelete
    Replies
    1. you'll certainly like it.

      Delete
  14. well done dearest dobby..

    ReplyDelete
  15. solape olabintan11:03 am

    Hi dobby,
    I've tried this coconut rice twice now, the first time I used a canned coconut milk and the coconut taste didn't come out, I later tried it with coconut itself, blended it and used the coconut milk, but i still didn't really taste the coconut too though it smelled like coconut. What do u think i'm doing wrongly? And can the blended coconut be used for coconut candy?

    ReplyDelete
    Replies
    1. Hi solape, the quantity of coconut milk to rice ratio was probably small. Try increasing the quantity of the coconut milk you intend using. No the blended coconut (the chaff after squeezing out the milk) cannot be used for Coconut Candy

      Delete
  16. Anonymous4:55 pm

    Dobby, can you add the stock from the shrimps to the rice too?

    ReplyDelete
    Replies
    1. Sure you can.

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    2. Temitope Adedeji4:52 pm

      Thanks Dobby

      Delete
    3. You're welcome Temitope.

      Delete
  17. wow i love ur blog.....my first time and i am so addicted already.

    ReplyDelete
    Replies
    1. Thanks amaka, Glad to have you here too :)

      Delete
  18. Anonymous3:09 am

    If I use canned coconut milk, will the taste come out?

    ReplyDelete
    Replies
    1. yes it will but you have to use a large quantity.

      Delete
  19. Anonymous9:26 pm

    hi Dobby, just a quick one.....
    do u use the milk from the 1st blend or the milk from the second blend or both???

    ReplyDelete
    Replies
    1. Both....thick and thin

      Delete
  20. Anonymous8:01 am

    hi Dobby, i made this dish and my Oga loved it!!! only it was a bit soggy, please what do i do to make it completely dry and come out 'one one'

    ReplyDelete
    Replies
    1. You could blanch the rice instead of par-boiling before cooking with coconut oil.

      Delete
  21. Can I do this without shrimp?

    ReplyDelete
    Replies
    1. Yees you can Uchechi.

      Delete

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