• Wash and dry produce. • In a small pot (medium pot for 8 servings), combine rice, 21⁄4 cups water (41⁄2 cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• 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 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Core and dice bell pepper into 1⁄2-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.

• Fluff rice with a fork; stir in 2 TBSP butter (4 TBSP for 8 servings) until melted. • Cut remaining lime wedges in half. • Divide rice between bowls. Top with shrimp and coconut-lime broth. Garnish with tomato salsa and a squeeze of lime juice. *Shrimp are fully cooked when internal temperature reaches 145°.