Shrimp with Coconut Rice

This is another one pot meal- yay! I love, love coming up with a lovely one pot meal. I especially love making them if I have a sauce already in the fridge. I had made the chimichurri sauce the other day and I had a whole lot left over. I started thinking what to do with it.. I had lots of ideas but in the end I decided on the rice dish. The sauce was full of flavor with parsley, cilantro, garlic and lots of citrus. I sauteed it in the pan and browned jumbo shrimp to infuse tons of flavor into the dish. I added delicious coconut milk, chicken broth. The main flavor in the dish is the sauce but the coconut milk and the shrimp bring it to a different level. The dish was a big success.. everyone loved it.

• 1 pound jumbo shrimp, tails taken off
• Salt
• 2 tablespoons extra virgin olive oil
• ½ cup chimichurri sauce
• 1 cup coconut milk
• 1 cup chicken broth
• 1 cup rice
• Salt
• 1 cup frozen petit peas, thawed
• Juice of one lemon
• ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.