Mozambique Prawns

Serves 6

Mozambique Prawns 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 cup water
  • plantains, sliced thin on a diagonal
  • Salt and white pepper to taste
  • 3 tablespoons vegetable oil
  • Reserved prawns (from above)
  • Hot-Spice Blend, to taste
  • Garnish
  • Chopped cilantro
  • Roasted peanuts

  • In a medium saucepan, mixture the prawn shells, tomato juice, coconut milk and peanut butter. Bring the combination to a boil, stirring often. Season with some hot spice blend to taste. Bring the combination back to a boil and then pass it through a sieve; remove the shells.
  • 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.
  • Season the plantains with salt and white pepper. In a large skillet heat the oil over medium-high heat and sauté the plantains on both sides until brown and soft, about 3 to 4 minutes.
  • 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.
  • 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 decorate with the peanuts and cilantro.

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