1 1/2-lbs medium shrimp, shelled and cut in half horizontally
1/4 t fresh-ground black pepper
1 T lemon juice
1/2 c chopped cilantro or parsley
How to make it
In a large pot, heat the oil over moderately low heat. Add the onion, bell peper and garlic. Cook, stirring occasionally, until the vegetables start to soften. About 10 minutes.
Add the rice, red-pepper flakes, salt, tomatoes and broth. Bring to boil and cook until the rice is almost tender, about 10 minutes.
Stir in the coconut milk. Bring back to a simmer and then stir in the shrimp. Simmer, sitrring occaisionally, until the shrimp are just done, 3 to 5 minutes. Stir in black pepper, lemon juice and parsley.
(Can sub one pound of skinless chicken breasts [about three], cut crosswise into quarter-inch strips for the shrimp. Cook for the same amount of time.)