These shrimps are so happy and full of flavour they are dancing on a bed of coconut rice. You might be glad too if you were hanging on a bed of coconut rice, surrounded by roasted garlic butter and lime. Add a little zesty lime juice, a touch of sweetness in your coconut rice and a bit of ancho chili powder together with buttery shrimp, and a flavour packed meal is born. Serves 2 – Ingredients: For the roasted garlic – 1 garlic bulb – 3 teaspoons olive oil – For the rice – 1 cup white basmati rice – 1 cup light coconut milk – 1\/2 cup water – 1 tablespoon coconut flakes – 3 roasted garlic cloves, chopped – For the shrimp – 14 large, raw, deveined and peeled shrimp – 2-1\/2 tablespoons butter – 2 dashes ancho chili powder – Juice from 1\/2 a lime – 4 dashes salt – 4 dashes ground black pepper – 3 roasted garlic cloves, chopped – 1\/2 cup chopped green onions – 1 lime, quartered – Directions: To your roasted garlic – Preheat your oven to 375 degrees F.
Set your bulb of garlic in your middle of a sq bit of foil. Drizzle olive oil at the top of the garlic. Wrap the foil in a camping tent, and bake your garlic for about 25 minutes. Let the roasted garlic cool, and after that squeeze the 6 garlic cloves out in their skins. Chop your garlic cloves, and set them aside. For the rice – Rinse the rice, and add it into a rice cooker. Add your coconut milk and water up into your liquid line in your rice cooker. Let the rice cook until done. Stir in the chopped garlic.
Stir in the coconut flakes. To the shrimp – Heat a medium frying pan on low to medium heat. Add the butter, chili powder, carrot juice, pepper and salt. Stir together. Add the shrimp, and stir until cooked. Right before your shrimp is done, stir in your sliced garlic. Serve the prawns on a bed of coconut rice.