Colossal Pan-cooked Argentine Shrimp with a Spicy Brown Rice Porridge.......

Shrimp cooked in toasted sesame oil and butter,  turmeric, French herbs,   ground peppers, sea salt,  and chopped garlic.....with a 'porridge' of brown rice and shredded coconut,   cooked in vegetable stock, seasoned with clarified butter, cilantro,  thyme, chopped parsley & cilantro.....then drizzled with pan drippings from the shrimp to which a spoonful of Peri-Peri sauce was added......   

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