2 big carrots
2 leeks, chopped into rings.
2t brown sugar
can coconut milk
4T soy sauce
2T OJ concentrate (experimental)
2T olive oil
2T hot sesame oil (this stuff is 50% crushed red pepper)
6 pineapple rings, diced.
4t fresh chopped ginger
8 cloves garlic, diced
1C rice (short grain?)
1/4 cup macadamia nuts.
start chopping. I begin with carrots, make slivers 2" long.
Once those and the ginger are done (takes the longest) start the rice, using water and the coconut milk, uncovered, stirring often. (This will make the rice sticky.)
Keep chopping, clean the shrimp.
Heat a wok or big pot, with the oil in it.
When it boils, cover the rice & turn down to simmer.
Put (half) the shrimp into the hot oil.
Add the allspice, garlic and thyme while the shrimp is cooking on one side.
(for me, I had to make two batches so one was not so spicy, and besides it was too much for one pot full, so the rest of this recipe won't say "half" each time, but you should use half and make two batches, or use a big pot. Just don't overload your pot: make sure all the shrimp can lay on the bottom, on the hot oil...)
Cook quite hot till shrimp about half done, give them a stir and add carrots on top.
Cook a little more 'till shrimp are almost done, then add
leekls, macadamia nuts, pineapple, soy, OJ & brown sugar.
Stir, cooking, till caramelized, & serve over rice.