Thai Red Curry Shrimp With Jasmine Rice

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1 cup jasmine rice

2 cups water

1/2 teaspoon salt

1 pound shrimp, peeled and deveined, shells reserved

Vegetable oil

2 cloves garlic, smashed and finely chopped

1 tablespoon Thai red curry paste

1 (14-ounce) can unsweetened coconut milk

2 kaffir lime leaves

1 tablespoon Thai fish sauce

2 teaspoons brown sugar

1 lime, zested and juiced

4 shiitake mushrooms, julienned

1/2 cup mung bean sprouts, for garnish

1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish

Cilantro leaves, for garnish

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