Trinidadian Curried Shrimp with Coconut Rice

For the curried shrimp

• 1.5 lbs large shrimp, peeled and deveined
• 2 tbsp Caribbean curry powder
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 scotch bonnet pepper, whole and pierced (removed before serving)
• 1 tomato, diced
• 1 cup light coconut milk
• 2 tbsp coconut oil
• 2 tbsp chopped cilantro
• salt, to taste

For the coconut rice

• 1 cup jasmine rice
• 1 cup light coconut milk
• 1 cup water
• 0.5 tsp salt

1. Combine jasmine rice, coconut milk, water, and salt in a pot. Bring to a boil, cover, and simmer on low 15 minutes until tender; keep covered off heat.
2. Heat coconut oil in a skillet over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
3. Stir in curry powder and toast 30-60 seconds until aromatic.
4. Add tomato, coconut milk, and the whole scotch bonnet; simmer 8-10 minutes to let flavors meld.
5. Add shrimp and cook 4-5 minutes until pink and just cooked through. Remove the scotch bonnet.
6. Season with salt, stir in cilantro, and serve over the coconut rice.