Shrimp Coconut Pumpkin Rice

Experience the vivid flavors of the Caribbean with this delightful Shrimp Coconut Pumpkin Rice. This comforting dish combines aromatic herbs, spices, and creamy coconut milk with tender shrimp and vibrant pumpkin, creating a feast for the senses. Perfect for a cozy dinner, this rice dish is both nourishing and deliciously comforting.

Ingredients

🍤 1 lb raw shrimp, peeled and deveined
🌰 2 tsps onion powder
🧄 2 tsps garlic powder
🌿 All-purpose seasoning (Brand: Easy Spice; alternatives: Maggie)
🌻 Annatto oil (for drizzle)
🧈 1 tbsp butter
🧅 1 small/medium white onion, diced
🥕 1 medium carrot, diced
🌿 1-2 tbsps Green seasoning (blend of scallion, onion, garlic, thyme, and parsley)
🎃 1.5 cups diced pumpkin (can be frozen)
💧 1 3/4 cups water
🥥 2 cups coconut milk
🌿 2-3 fresh thyme sprigs
🌶️ 1 whole scotch bonnet pepper
🌿 0.5 tsp allspice berries (pimento seed)
🌿 2-3 stalks scallion, diced
🥣 Grace Fish Tea Soup Mix (noodles sifted out)
🍲 Caribbean Dreams Jamaican Pumpkin Soup (noodles sifted out)
🧈 2 tbsps butter
🍚 2 cups Basmati rice, rinsed and drained
🌶️ Black pepper (to taste)
🌿 Additional all-purpose seasoning (to taste)

Instructions

1- Marinate the Shrimp:

• Combine shrimp with onion powder, garlic powder, all-purpose seasoning, and a drizzle of annatto oil in a bowl. Mix well and refrigerate for at least 15-30 minutes to let the flavors meld.

2- Sauté Aromatics:

• In a Staub Dutch oven, melt 1 tbsp butter with 1 tbsp annatto oil over medium heat. Stir in the diced onions and carrots, cooking until the onions are translucent and aromatic.

3- Add Seasonings:

• Add minced garlic and 1-2 tbsps of Green seasoning. Stir until fragrant.

4- Incorporate Pumpkin and Liquids:

• Mix in the diced pumpkin, then pour in water and coconut milk. Stir gently.

5- Flavor with Herbs:

• Add thyme sprigs, scotch bonnet pepper, allspice berries, and diced scallions.

6- Season the Broth:

• Add the Caribbean Dreams Pumpkin Soup mix and Grace Fish Tea Soup Mix, removing noodles if desired. Adjust with extra all-purpose seasoning as needed.

7- Cook the Pumpkin:

• Allow the pumpkin to cook until tender. Remove a portion, blend till smooth (or mash directly in the pot), and return to enhance the sauce's creaminess.

8- Combine Shrimp and Rice:

• Stir in 2 tbsps of butter. Add shrimp and rinsed Basmati rice.

9- Final Adjustments:

• Season with black pepper and additional seasoning as desired. Combine thoroughly.

10- Cook the Rice:
- Cover the pot, reduce to low heat, and let cook for 20 minutes, or bake at 350°F (175°C) for 20 minutes.

11- Serve:
- Fluff rice with a fork and serve hot, garnished with chopped scallions.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 250 per serving
Proteins, Fats, Carbohydrates per serving: 20g Protein, 10g Fat, 30g Carbs
Equipment:
🌡️ Staub Dutch oven
🥄 Wooden spoon
🧊 Small blender/nutribullet (for pumpkin)
🍴 Metal sieve (optional for soup mixes)
📏 Measuring cups and spoons
🔪 Cutting board

Cooking Tips

• Use annatto oil for a vibrant color.
• Blend pumpkin for a creamy texture.
• Control spice by managing the scotch bonnet amount.

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Shrimp Coconut Pumpkin Rice