Coconut Shrimp with Rice

1 tbsp corn oil or other vegetable oil
2 cups thinly sliced leeks or onions
28 oz. whole tomatoes, coarsely chopped, liquid reserved
3 tbsp undiluted orange juice concentrate
1 tbsp fresh lemon juice
1/4 cup minced fresh mint or cilantro, or 2 tbsp. dried mint leaves, crushed
1/2 tsp Asian chile paste
Salt and freshly ground black pepper
1/2 cup coconut milk, preferably reduced-fat or evaporated skim milk
1 1/4 pounds rock shrimp or 1 1/2 pounds medium shrimp, peeled and deveined

Heat the oil in a large heavy skillet over medium heat. Add the leeks and sauté until softened, 8 to 10 minutes, stirring.
Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (if using; fresh is added later), chile paste, salt and pepper.
Cook the sauce, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Stir in the coconut milk with the fresh mint, if using, and heat for 2 minutes.
Add the shrimp, cover and cook until they just turn opaque, 2 to 4 minutes; the shrimp will continue to cook on standing, so avoid overcooking. Spoon the rice into individual bowls and ladle the shrimp and sauce on top.