Pan-Asian and Caribbean Shrimp with Basmati Rice

Heat the oil over medium-high heat in a large frying pan or deep pot. Add the shallots and ginger and cook for 1 minute.

Add the coconut milk, lime juice, rum, sriracha, soy sauce, lime leaves (or zest) to the pan and bring it to a boil. Let it boil, stirring several times until the sauce starts to thicken, (about 5 minutes). Reduce the heat to a gentle simmer.

Add the shrimp to the pan and let them cook for 7 minutes (if the shrimps are smaller, then approximately 5 minutes).

Remove the pan/pot from the heat and stir in the basil.

On each individual plate, spoons neatly shaped heap of basmati rice in the middle of the dish.

Carefully place a generous serving of shrimps on top of the rice and drizzle with some of the sauce, just enough to glaze the shrimps and lightly coat the rice.