Spicy Coconut Shrimp with Brown Rice

• 1 can (13.5 Oz. Size) Coconut Milk, Divided
• 1 whole Jalapeno Pepper, Sliced In Half (Stem Discarded, And Seeds Too If You Don't Like The Heat)
• 3 cloves Garlic
• 1 whole 1-inch Piece Fresh Ginger, Skinned And Chopped
• 1/4 cups Fresh Parsley
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1/2 pounds Shrimp, Peeled And Deveined
• 1 cup Uncooked Brown Rice
• 1 cup Water
• 1/2 Lime, Juiced
• 1/4 cups Coconut Shavings, For Garnish (or More!)

1. Pour 1/2 cup of the coconut milk into a food processor.
2. Toss in the jalapeno, garlic, ginger, parsley, oil and a pinch of salt and pepper.
3. Blitz until smooth.
4. Pour the marinade over the shrimp in a small bowl and toss to coat.
5. Cover and refrigerate for 1 to 2 hours.
6. Pour the remaining coconut milk (a little over a cup) into a rice cooker, along with the rice and of water.
7. Flip her on and fugget it.
8. Heat a medium skillet over medium high.
9. Remove the shrimp from the marinade and add in a single layer.
10. Sear about 2 minutes on one side, flip and sear another minute.
11. Pour the remaining marinade into a small sauce pan.
12. Bring to a simmer and cook about 3 minutes.
13. Serve the brown rice with shrimp on top, along with a good drizzle of the coconut sauce, garnished with parsley and coconut shavings.
14. You.
15. Will.
16. Die.

coconut milk, pepper, garlic, fresh ginger, fresh parsley, olive oil, salt, shrimp, brown rice, water, coconut shavings

Taken from tastykitchen.com/recipes/main-courses/spicy-coconut-shrimp-with-brown-rice/ (may not work)