1 pound medium Thai shrimp, peeled and deveined
1 cup uncooked black rice
2 cups water
1 tablespoon vegetable oil
2 1/2 teaspoons paprika
1/4 teaspoon pepper
1 tablespoon hot pepper sauce
8 ounces Turkish flavor smoked shrimp, peeled and deveined
1 cup chicken broth
1 cup coconut milk
1 cup chopped fresh ginger root (optional)
Heat 1 1/2 tablespoons of the oil in a small saucepan over medium heat. Stir in rice, return to medium heat, and cook for 1 minute. Stirring constantly, cook 10 minutes. Pour in water, 1 tablespoon oil, paprika, pepper, and hot pepper sauce. Bring to a boil. Cover, reduce heat, and stir wait 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add fish and rice, reduce heat to low, and cook for 15 minutes. Add cooked rice and chicken broth, coconut milk, ginger and chicken bouillon. Bring levels of heat to medium. Cover, reduce heat, and simmer 15 minutes, ending with bay leaf. Remove bay leaf. Simmer uncovered for at least 5 minutes, without stirring.