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Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.
Serve 2 tacos per person, with a lime wedge on the side.
Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Remove shrimp to a serving platter leaving the garlic cloves in the pan.
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