Mozambique Prawns

Name: Mozambique Prawns
Ingredients: Sauce; shells from 2 pounds medium prawns (reserve prawns); 2 cups tomato juice; 1/2 cup unsweetened coconut milk; 1 tablespoon peanut butter; hot spice blend, to taste; Coconut rice; 2 cups long grain rice; 1 cup coconut milk; 3 cups water; 2 plantains, sliced thin on a diagonal; salt and white pepper; 3 tablespoons vegetable oil; 2 lbs prawns (shelled, reserved from above); hot spice blend, to taste; Garnish; chopped cilantro; roasted peanuts; Hot Spice Blend; 2 teaspoons salt; 1 teaspoon paprika; 1/2 teaspoon chili powder (see NOTE); 1 pinch cayenne (or more); 1 pinch sugar; 1 pinch allspice

25 ingredients

6 steps

Ingredients

Sauce
shells from 2 pounds medium prawns (reserve prawns)
2 cups tomato juice
1/2 cup unsweetened coconut milk
1 tablespoon peanut butter
hot spice blend, to taste
Coconut rice
2 cups long grain rice
1 cup coconut milk
3 cups water
2 plantains, sliced thin on a diagonal
salt and white pepper
3 tablespoons vegetable oil
2 lbs prawns (shelled, reserved from above)
hot spice blend, to taste
Garnish
chopped cilantro
roasted peanuts
Hot Spice Blend
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon chili powder (see NOTE)
1 pinch cayenne (or more)
1 pinch sugar
1 pinch allspice

Directions

1

Prepare Hot Spice Blend. In a small bowl mix together the ingredients. If not using immediately, store the blend in a small spice jar away from light and heat. NOTE: Use pure chili powder, not Mexican chili powder used to season chili con carne; the ingredients will lend the wrong flavor to the blend.
2

Prepare Sauce. In a medium saucepan, combine the prawn shells, tomato juice, coconut milk and peanut butter. Bring the mixture to a boil, stirring often. Season with some hot spice blend to taste. Bring the mixture back to a boil and then pass it through a sieve; discard the shells.
3

Prepare Rice. In a large 2-quart saucepan, bring the rice, coconut milk and water to a boil. Reduce the heat and simmer, covered, for 25 minutes. Take an occasional peek to make sure the rice isn't sticking to the bottom of the pan.
4

Prepare Plantains. Season the plantains with salt and white pepper. In a large skillet heat the oil over medium-high heat and sautethe plantains on both sides until brown and soft, about 3 to 4 minutes.
5

Prepare Prawns. Season the prawns with some hot spice blend and cook them on an oiled grill or grill pan until heated through, about 7 to 10 minutes.
6

To serve, mound the rice in the middle of six warm plates and ladle the sauce around. Lay the shrimp against the rice mounds, place a plantain in between each shrimp and garnish with the peanuts and cilantro.