Malagache Lobster with Rice

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Malagache Shrimp with rice - Serves 25



  1. Place the rice in a medium saucepan together with the coconut milk, bring to the boil then reduce the heat and simmer for 20 minutes, adding a little water if necessary.
  2. Meanwhile, heat the oil in a saucepan add the tomatoes, onions, garlic and ginger and sauté for 15 minutes over a low heat, stirring from time to time.
  3. Add the shrimp meat to the tomato mixture, season with salt, mix well and cook, stirring, for about 5 minutes or until heated through.
  4. To serve – Transfer the rice to serving dishes and spoon the shrimp sauce over the top. Serve immediately.