Garlic-Lime Shrimp with Coconut Broth

While rice cooks, zest and quarter lime. Peel and mince garlic.

Rinse shrimp* under cold water, then pat dry with paper towels. In a medium bowl (large bowl for 8 servings), combine shrimp, lime zest, half the garlic, a drizzle of olive oil, salt, and pepper. Toss to combine; set aside to marinate, stirring occasionally.

Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Core and dice bell pepper into ½-inch pieces.

In a small bowl, combine tomato, scallion greens, a drizzle of olive oil, juice from one lime wedge (two wedges for 8 servings), salt, and pepper.

Heat 2 TBSP butter (4 TBSP for 8 servings) and a drizzle of oil in a medium pot (large pot for 8) over medium-high heat. Add bell pepper and cook, stirring occasionally, until pepper softens slightly, 3-4 minutes. Add scallion whites and remaining garlic. Cook, stirring, until fragrant, 30-60 seconds.

Add tomato paste, chicken stock concentrate, and veggie stock concentrate. Cook, stirring, until tomato paste is fragrant, about 30 seconds.

Thoroughly shake coconut milk in containers before opening. Add coconut milk and 1 cup water (2 cups for 8 servings) to pot with broth. Season generously with salt. Bring to a boil, then cover and reduce heat to medium low.

Simmer until bell pepper is softened and flavors meld, 8-10 minutes (stir broth occasionally while it simmers).

Once coconut broth has simmered 8-10 minutes, increase heat to medium. Add shrimp and marinade to pot with coconut broth. Stir to combine, then partially cover.

Cook shrimp, stirring occasionally, until opaque and cooked through, 6-8 minutes (8-10 minutes for 8 servings). Remove from heat.

Squeeze juice from one lime wedge (two wedges for 8) into pot; stir to combine. Taste and season with salt and pepper if desired.