Shrimp Moilee

Plump shrimp simmered in a delicate, aromatic sauce infused with spices with emphasis on a subtle, savory flavor profile rather than intense heat.

Ingredients

• Herbies Butter Chicken Spice Mix  ·  2 tablespoons 
• coconut oil  ·  2 tablespoons 
• shrimp, medium, pealed & devained, with tails  ·  16 
• Salt  ·  1 teaspoon 
• small green chilies, seeded, sliced  ·  3 
• Basmati rice, white, long grain  ·  2 cups 
• onion, small, sliced  ·  1 
• Herbies Ginger, ground  ·  1/2 teaspoon 
• garlic cloves, finely sliced  ·  2 
• tomatoes, peeled, cored, diced  ·  2 
• coconut cream  ·  1/2 cup 

Instructions

1. Set the rice in 2 cups of cold water in a lided saucepan for about 10 minutes. When time is up place over high heat and bring to the boil, then reduce the heat to the lowest setting and cook covered until the rice is tender and all the water has been absorbed. When ready fluff through with a fork before serving.
2. Place the shrimp in a bowl and sprinkle with salt pepper add one tablespoon of the Herbies Butter Chicken Spice Mix and toss together to coat, then set aside.
3. Heat the coconut oil in a frying pan or wok over a medium heat with one teaspoon of Herbies Butter Chicken Spice Mix and cook for one minute then add the onion, chili, ginger, and garlic, and cook until the onion is transparent.
4. Stir in the tomato and 1 teaspoon of the Herbies Butter Chicken Spice Mix and simmer for two minutes then stir in the coconut cream. Add the shrimp and simmer for 2 to 3 minutes until the shrimp are cooked.
5. Serve with the steamed rice.