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
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
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.