Chili Shrimp With Lime Basmati

Main Courses

16 oz raw shrimp, peeled
2 garlic cloves, crushed
2 fresh red chilies, finely chopped
2 tablespoon chopped fresh cilantro
1 teaspoon sesame oil
Grated rind and juice 2 limes
7 oz Basmati rice, rinsed
12 fl oz boiling water
1 oz fat reduced creamed coconut
4tablespoon water
1 oz peanuts, crushed
Place shrimp in non-metallic bowl. Place garlic, chilies, cilantro, oil and half the lime
rind and juice in a mortar and grind to make a paste, or use food processor. Tip over
shrimp and stir. Place rice in saucepan pour over the 12 oz boiling water, the lime shells
and the remaining lime rind and juice. Bring to boil, reduce heat, cover and simmer 12 –
15 mins until liquid is absorbed and rice tender and fluffy. Meanwhile heat dry frying
pan until hot, add shrimp and fry 2 – 3 mins until they turn pink. Add coconut and water
and bring to the boil, reduce heat and simmer one minute. Serve shrimp with the rice,
sprinkling over the peanuts to garnish.