The flavors of this dish are mild and light. The coconut milk makes the rice creamy but is understated compared to the other flavors in the dish. It's the perfect background for the lime and garlic.
1lb large shrimp
5 tbsp unsalted butter
1 cup large grain white rice
1 1/4 c water
1 1/4 c unsweetened coconut milk
1 lime (1 tsp zest, 2tbsp juice)
6 cloves of garlic, minced
8 spring onions, white and pale green parts, thinly sliced
small bunch cilantro
For the rice:
Melt 1 tbsp butter over medium heat in a sauce pan. Add the rice and stir constantly, allowing it to cook and the grains are coated in butter, about one minute. Stir in water and coconut milk and bring to a boil. Once boiling, reduce heat to low and cook until the liquid is absorbed, about 20-25 minutes.
For the shrimp (prepare about 5 minutes before rice is ready):
Melt 4tbsp butter in a large frying pan over medium heat. Add the lime juice and zest and the garlic and stir for about1 minute. Add shrimp and green onions and saute until the shrimp are opaque about 4 minutes. Stir in half of the cilantro.
Fluff the rice and stir in remaining cilantro and serve.