Jumbo Shrimp With Coconut Rice

• 1 tsp butter
• 1 None onion, peeled and finely chopped
• 9 oz long grain rice
• 1 14.5 oz can coconut milk
• 2 tbsp vegetable oil
• 10 oz large peeled cooked shrimp
• 1 in ginger root, peeled and grated
• 1 clove garlic, peeled and chopped
• 1 tbsp fresh chopped lemon thyme, plus sprigs to garnish
• 1 tbsp fresh lime juice
• None None lime wedges, to garnish

1. Heat the butter in a large pan and cook the onion over a medium heat for 5 mins, then stir in the rice and cook for a further 2-3 mins. Pour in half the coconut milk and 1 2/3 cups water and bring to a boil. Reduce the heat, cover, and cook gently for 15-20 mins, until the rice is tender and most of the liquid has been absorbed. Season to taste with salt and freshly ground black pepper.
2. Just before the rice is ready, heat the oil in a frying pan and cook the shrimp over a high heat for about 3 mins. Add the ginger and garlic and stir-fry for a further 2-3 mins. Add the rest of the coconut milk to the pan along with the thyme and lime juice. Simmer for 2 mins. Season to taste.
3. Divide the coconut rice between four serving bowls and top with the prawns and cooking liquid. Garnish with lime wedges and thyme sprigs.

butter, onion, long grain rice, coconut milk, vegetable oil, shrimp, ginger root, clove garlic, lemon thyme, lime juice, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/17996 (may not work)