Rinse the rice until the water runs clear. Add the rice and water in a sauce pan and bring to a boil. Cover pan with lid and simmer for 15 min. Turn off heat and let rice steam for 5 minutes. Fluff with a rice paddle. For a little more flavor chicken broth can be substituted for the water. 

Season the shrimp on both sides with salt, pepper and garlic. 

In a large sauté pan heat 1 tablespoon of the oil and cook the shrimp for one minute only, 30 seconds a side. Remove from pan. Add the other tablespoon of oil then the contents of the two jars of Sofrito sauce. Bring to a simmer while stirring. Slowly add in the cup of coconut milk while stirring. Once simmering add the shrimp back in and cook for another 5 min on medium-low until the shrimp are cooked. Total time to cook about 10 minutes.

To make the rice mold: Take a small cup size bowl and pour a little oil on a paper towel and rub the inside of the bowl well with the oiled paper towel.  Pack ¾ a cup of rice well into the bowl then unmold onto a plate. Repeat for how ever many servings you make.

Divide the shrimp among the plates with the rice molds, about 6-8 shrimp per serving, then top with the coconut sofrito sauce. Garnish with chopped cilantro and a lime slice. Serve hot. Add a little hot sauce if desired for a spicier meal.