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Alright, now that our flavors are all spiced together you can see that the sauce is just
starting to simmer again, so that's when we're going to go and take our shrimp and add it
back in. Then we're going to let that cook the rest of the way. That should only take
about thirty seconds or so. We're going to check on our rice. Now the liquid has been
absorbed, so we're going to turn the heat off, and then give it a nice stir to make
sure that all the liquid is gone and to do a final blend of the seasonings. We're going
to take a spoonful of the rice and we're going to mat it along the side here. And we're doing
this not only for presentation, but also to keep the juice of our coconut dish inside,
and this will also give the sauce a chance to seep in slowly into the rice. Alright,
we're going to go and scoop some of our material down into the bottom, and then we're going
to pick out our shrimp and we're going to lay them down around the edges. We're going to let those dump some sauce.
And we're going to take the end of our cilantro and we're going to spread that all around
the top. So here we have toasted ginger rice with our tomato puree and marsala-cayenne-tumeric-curry-coconut
shrimp.