Latin Shrimp & Coconut Rice

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add the coconut milk & water (b) to the rice plus a pinch of salt. Put the pot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 11-13 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium-low heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the sweet potato and carrot (c) to the pan. Season with a pinch of salt and pepper. Stir well. Cook for 4 minutes on medium low, stirring occasionally.
4. While the vegetables are cooking, cut open the package of shrimp (d) and place on a plate. Pour 1/2 of the latin adobo sauce (e) over the shrimp. Use tongs or your hands to toss the shrimp in the sauce until evenly coated. Season the shrimp with a light pinch of salt and pepper.
5. When the vegetables have cooked for 4 minutes, spoon into a bowl and cover with foil to keep warm. Turn the heat on your burner to medium-high and warm up the pan you were using for 1 minute.
6. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the shrimp in the pan and cook for 90 seconds, then turn over using tongs and cook the other side for 90 seconds. (If you are preparing 4+ servings, add 30 seconds to each side). The shrimp is finished when they are white and slightly curled and the adobo sauce is charred.
7. When the rice has cooked for 11 minutes, check the texture
8. if it is too firm, cook for another 2 minutes and check again. When the rice is ready, turn off the heat but keep the lid on the pot.
9. Chop the cilantro (f) into a chiffonade. Do this by finding the largest leaf and wrapping it around the other leaves. Slice the leaves as thinly as you can.
10. Spoon the rice on to your serving plates. Add the shrimp and vegetables on top of the rice. Garnish with chopped cilantro and pickled red onion (g). Drizzle the remaining adobo sauce over everything.