Prepare the Hot Spice Blend by mixing salt, paprika, chili powder, cayenne, sugar, and allspice in a small bowl. Store in a spice jar if not used immediately.

Prepare the Sauce by combining prawn shells, tomato juice, coconut milk, and peanut butter in a medium saucepan.

Bring the sauce mixture to a boil, stirring often. Season with hot spice blend to taste.

Pass the sauce through a sieve and discard the shells.

Prepare the Rice by bringing rice, coconut milk, and water to a boil in a large saucepan.

Reduce the heat and simmer the rice, covered, for 25 minutes.

Prepare the Plantains by seasoning with salt and white pepper.

Heat vegetable oil in a large skillet over medium-high heat.

Sauté the plantains on both sides until brown and soft, about 3 to 4 minutes.

Prepare the Prawns by seasoning with hot spice blend.

Cook the prawns on an oiled grill or grill pan until heated through, about 7 to 10 minutes.

To serve, mound the rice in the middle of plates and ladle the sauce around.

Lay the shrimp against the rice mounds, place a plantain in between each shrimp and garnish with peanuts and cilantro.