Shrimp Creole with Coconut Rice

Ingredients

• about 680 g Shrimp (peeled & deveined)
• 1 medium Onion (diced)
• 1 medium Green Bell Pepper (diced)
• 2 stalks Celery (diced)
• 4 cloves Garlic (minced)
• about 790 g Crushed Tomatoes
• 1 can Coconut Milk (full-fat)
• 2 tbsp Tomato Paste
• 2 tbsp Cajun Seasoning (soy-free)
• 1 tsp Hot Sauce (optional)
• 2 tbsp Coconut Oil
• 4 cups Cooked White Rice
• 1/4 cup Unsweetened Shredded Coconut

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of coconut oil and let it melt and heat up.
2. 2Add the 1 medium onion (diced), 1 medium green bell pepper (diced), and 2 stalks celery (diced) to the hot pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the 4 cloves garlic (minced) to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Pour in the about 790 g crushed tomatoes, 1 can coconut milk, 2 tablespoons tomato paste, 2 tablespoons Cajun seasoning, and 1 teaspoon hot sauce (if using). Stir everything together well and bring the mixture to a gentle simmer.
5. 5Add the about 680 g shrimp (peeled & deveined) to the simmering sauce. Cook, stirring gently, until the shrimp turn pink and opaque, which should take about 5 to 7 minutes. Do not overcook the shrimp.
6. 6While the shrimp is cooking, combine the 4 cups cooked white rice with the 1/4 cup unsweetened shredded coconut in a separate bowl. Toss gently until the coconut is evenly distributed throughout the rice.
7. 7Serve the shrimp creole mixture spooned over the prepared coconut rice.

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