Imported from Instagram
Rice with Coconut and Dried Shrimp
Caribbean rice cooked with coconut milk and coconut oil, pigeon peas, herbs, spices, and rehydrated dried shrimp. Scotch bonnet pepper adds a spicy touch.
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Ingredients
- Coconut oil
- Garlic
- Onion
- Trompito pepper
- Culantro
- White rice
- Curry powder
- Turmeric
- Pigeon peas
- Dried shrimp (Rehydrated)
- Coconut milk
- Salt
- Scotch bonnet pepper (Spicy)
- Thyme
Steps
- 1
Heat the coconut oil in a pot.
- 2
Add the garlic, onion, trompito pepper, and culantro.
- 3
Stir in the white rice, curry powder, and turmeric.
- 4
Add the pigeon peas and previously rehydrated dried shrimp.
- 5
Pour in the coconut milk. Add the salt, spicy Scotch bonnet pepper, and thyme.
- 6
Cook over medium heat. When the rice begins to dry out, reduce the heat and cover the pot to finish cooking.
Notes
The source does not specify quantities, total time, the liquid-to-rice ratio, or the cooking duration; adjust the liquid and salt as needed. Trompito pepper is identified as it appears in the on-screen text.
Nutrition per serving
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