recipe
Nigerian Coconut Rice with Shrimp
Savory coconut rice with peppers, peas and shrimp, using a covered absorption method and a separate quick sauté for the toppings.
Includes a 10-minute rest.
4–6 servings (estimated)
Ingredients and method
4–6 servings (estimated)
Planning estimate: 40–55 min · Moderate. Includes a 10-minute rest.
Timing guide: Includes a 10-minute covered rest; cook the shrimp and vegetables during the rice simmer.
Method
- Warm 1 tablespoon oil in a heavy saucepan over medium-low heat. Soften the onion for 4–5 minutes. Add the optional habanero, thyme and drained rice; stir for 1 minute.
- Pour in the coconut milk and broth. Add the salt, black pepper and optional crayfish. Stir once, bring to a gentle boil, then cover and turn the heat to its lowest setting. Cook for 15–20 minutes without repeated stirring.
- Check a grain. If the pan is dry but the center is firm, sprinkle in 2 tablespoons hot water, cover and cook a few minutes longer. If the rice is tender with a little liquid remaining, cook briefly with the lid ajar. Turn off the heat, cover and rest for 10 minutes.
- While the rice cooks, pat the shrimp dry. Heat the remaining tablespoon oil in a skillet. Sauté the bell pepper for 3–4 minutes, then add the peas and cook until hot. Transfer the vegetables to a plate.
- Add the shrimp to the skillet and cook, turning, until pearly opaque and firm, usually 2–4 minutes for small shrimp. Add a teaspoon of oil if the pan is dry. Fold the cooked shrimp and vegetables gently through the rested rice and serve.
Use a savory coconut milk
Choose an unsweetened canned cooking milk, not coconut cream of coconut for cocktails or a thin refrigerated beverage. This rice has no tomato base; the peppers and peas supply small bursts of color.
This method starts with raw basmati
Some Nigerian versions precook long-grain parboiled rice before adding coconut milk. Here, rinsed raw basmati absorbs a measured milk-and-broth mixture under a lid. Do not precook this rice as well, or keep the same liquid for brown or instant rice. Contains shellfish from the shrimp and optional crayfish.
Serving and keeping leftovers
Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat cooked leftovers to 165°F; add a splash of water to stews or rice if needed.