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Grilled jumbo tiger shrimp and coconut rice
Grilled jumbo tiger shrimp and coconut rice

Before you jump to Grilled jumbo tiger shrimp and coconut rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Initially, you will have to be very careful when food shopping that you don’t automatically put things in your basket that you no longer wish to eat. For instance, most probably you have never checked the box of your favorite cereal to see how much sugar it has. A superb healthy substitute can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy every day. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.

As you can see, it’s not at all difficult to begin integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to grilled jumbo tiger shrimp and coconut rice recipe. You can cook grilled jumbo tiger shrimp and coconut rice using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Grilled jumbo tiger shrimp and coconut rice:
  1. Prepare 1-2 lbs jumbo tiger shrimp cleaned, deveined and butterflied
  2. Prepare 1/4 cup oil, I used olive
  3. Provide to taste Plenty of salt and pepper
  4. Prepare 4 large cloves garlic, crushed
  5. Take Dash cayenne pepper
  6. Take 1 1/2 cups jasmine rice
  7. Get 1 teaspoon salt
  8. Use 2 tablespoons butter
  9. Get 3 cups cold water
  10. Take 1/4 cup cream of coconut
Instructions to make Grilled jumbo tiger shrimp and coconut rice:
  1. Combine first 5 ingredients in a bowl. Cover and let it sit in the fridge for a bit, about 30 minutes.
  2. In a 2 quart saucepan combine the rice, butter, salt and water. Bring to a boil. Boil for about a minute then turn heat back to low and cover. Let it cook like that for about 5-10 minutes. DO NOT STIR. Turn off heat and DO NOT LIFT THE LID. It'll finish steaming for another 10 minutes.
  3. Cook the shrimp on a hot grill until JUST opaque, 2-4 minutes total depending on shrimp size. Over cooked shrimp makes for a rubbery texture. Yuk.
  4. When the rice is done and all the water has steamed out, add the 1/4 cup of cream of coconut and a dash more salt and stir to combine. Serve with shrimp. We had sautéed vegetables from our garden on the side.

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