2 cups of rice
1 large coconut
1 pound fresh shrimp
1/2 pound tomatoes
1 red bell pepper
100g sultana raisins
2 finely chopped onions
2 garlic cloves, minced
1 sprig of rosemary
grated Parmesan cheese
salt
lemon, black pepper, butter, olive oil, a sprig of thyme. salsa and green onion
2 cups of rice
1 large coconut
1 pound fresh shrimp
1/2 pound tomatoes
1 red bell pepper
100g sultana raisins
2 finely chopped onions
2 garlic cloves, minced
1 sprig of rosemary
grated Parmesan cheese
salt
lemon, black pepper, butter, olive oil, a sprig of thyme. salsa and green onion
Clean the shrimp and season with salt and black pepper
Grate the coconut, reserve 1 cup well-filled and use the rest to extract the thick and thin coconut milk
Sauté 1 onion and 2 garlic cloves in 1 tablespoon of butter and 2 tablespoons of olive oil; add the rice and fry it very well
Add the thin coconut milk and bring to a boil, then reduce the heat and simmer until necessary
Season with salt and let it cook normally
When removing from heat, add grated coconut and another tablespoon of butter
Mix carefully
Make a roux with 4 tablespoons of olive oil and 1 finely chopped onion
Add rosemary, shrimp, and herb bundle
Simmer the roux and add the tomatoes and red bell pepper, passed through a blender with a small amount of water
Taste for salt and black pepper and simmer until it thickens and is flavorful
Add sultana raisins and thick coconut milk
When boiling, remove from heat and add to rice
Season with grated Parmesan cheese, in a baking dish
