Coconut curry rice with shrimp

Ingredients:

• 1 small white onion, diced ( about 1/2 cup)
• 1 minced clove garlic
• butter for sauteing onions and garlic
• 1 rounded Tbs curry powder
• 1 1/2 cups medium grain white rice (not instant)
• 1 can coconut milk
• enough water to combine with coconut milk to make 3 cups total

For the shrimp:
• 24 large, raw peeled and deveined shrimp
• 2 minced cloves of garlic
• an equal amount of minced fresh ginger
• 1 small jalapeno pepper, deseeded and minced
• 1/3 cup fresh chopped cilantro
• 1 1/2 - 2 cups sliced grape tomatoes
• salt to taste

Procedure:

Shrimp and rice
Watch and learn as Chef Dan Eaton makes cocunut curried rice and serves it up with garlic, ginger and jalepeno pepper sautéed shrimp for a nice Pacific rim style meal.

Use a deep, stainless steel pot on medium high heat to sauté 1 minced clove of garlic and 1 small, thinly chopped white onion in a little butter until they start to soften up.

Stir the onions as they're cooking so they don't turn brown, and when you're happy with that, add 1 Tbs of curry powder and 1 1/2 cups of medium grained rice and stir that around as it cooks for a minute.

Use 2 parts liquid to 1 part rice, so since you’re using 1 1/2 cups of rice, you’ll need 3 cups of liquid total. Add enough water to 1 can of coconut milk to total 3 cups. Add that to the rice and bring it up to a boil and stir it around and turn the heat down to the lowest setting and put a tightly fitting lid on top.

After the rice has been cooking for 10-15 minutes, it's time to start cooking the shrimp, so while the rice is cooking, make sure you get everything ready for the shrimp.

Use a nonstick pan on medium high heat with a splash of olive oil or vegetable oil to sauté the shrimp for a minute or two and then add 1 minced clove of garlic, about the same amount of minced ginger and a little diced jalapeno pepper. Toss that around as the shrimp are finishing up. Finally, add some sliced grape tomatoes and fresh chopped cilantro and turn the heat off.

Hints:

If your stove has a "simmer setting" burner (a smaller burner) use that one to cook the rice on the lowest setting so that the bottom of the rice doesn't burn.

Serves 4-6