Mozambique prawns

Sauce:
shells from 2 pounds medium prawns (reserve prawns)
2 cups tomato juice
1/2 cup unsweetened coconut milk
1 tablespoon peanut butter
hot-spice blend, to taste
coconut rice
2 cups long grain rice
1 cup coconut milk
3 cup water
2 plantains, sliced thin on a diagonal
salt and white pepper to taste
3 tablespoons vegetable oil
reserved prawns (from above)
hot-spice blend, to taste
garnish
roasted peanuts
chopped cilantro

1. In a medium saucepan, combine the prawn shells, tomato juice, coconut milk and peanut butter. Bring the mixture to a boil, stirring often. Season with some hot spice blend to taste. Bring the mixture back to a boil and then pass it through a sieve; discard the shells.
2. In a large 2-quart saucepan, bring the rice, coconut milk and water to a boil. Reduce the heat and simmer, covered, for 25 minutes. Take an occasional peek to make sure the rice isn`t sticking to the bottom of the pan.
3. Season the plantains with salt and white pepper. In a large skillet heat the oil over medium-high heat and saute the plantains on both sides until brown and soft, about 3 to 4 minutes.
4. Season the prawns with some hot spice blend and cook them on an oiled grill or grill pan until heated through, about 7 to 10 minutes.
5. To serve, mound the rice in the middle of six warm plates and ladle the sauce around. Lay the shrimp against the rice mounds, place a plantain in between each shrimp and garnish with the peanuts and cilantro.