Coconut Shrimp And Rice Pilaf

• 1/4 cup vegetable oil
• 1 teaspoon brown mustard seeds
• 1/2 onion, sliced vertically
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon red chili powder
• 1 pound peeled shrimp, with tails on
• 1 cup uncooked basmati rice
• 1 cup water
• 1 cup coconut milk
• 1/4 cup chopped fresh cilantro

1. Heat oil in a large saucepan over medium-high heat; add mustard seeds, and saute 1 minute or until seeds begin to pop. Add onion and next 4 ingredients, and saute 3 minutes. Add shrimp; saute 2 to 3 minutes or just until they begin to turn pink.
2. Remove shrimp; cover and keep warm. Add rice to the pan, and saute 1 minute. Stir in water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
3. Serve shrimp over rice. Sprinkle with cilantro before serving.
4. Serve Schneider Weisse or Weihenstephan Hefeweizen, traditional German beers that have notes of clove and banana and a moderate acidity to balance the sweet coconut milk.

vegetable oil, brown mustard seeds, onion, salt, ground coriander, ground turmeric, red chili powder, shrimp, basmati rice, water, coconut milk, fresh cilantro

Taken from www.myrecipes.com/recipe/coconut-shrimp-rice-pilaf (may not work)