Asian Shrimp with Jasmine Rice
A few weeks ago I bought a can of coconut milk. Seemed like a good idea at the time and I was determined to cook with this elixir from the tropics. But what to cook? There are a myriad of recipes out there that call for the use of coconut milk and I couldn't make up my mind. So I decided to ask my FaceBook friends for a little assistance. The response was swift, creative, and hilarious. Suggestions that I do more research to find a recipe, specific recipe suggestions, "Whatever you prepare I will be over to have some." :-) and my favorite suggestion "I better be invited over for dinner." Ahhhhh friends, always by your side. ;-) This recipe was borrowed from "Food and Wine". The ingredients also called for crushed peanuts as a garnish, but I have left them out because, although I like peanuts and have no allergy issues nor my family, many individual do, so add them in if you like. I also added cilantro to my rice before it was cooked.
Here is what you need
1 1/2 teaspoons canola oil
1 medium shallot, very finely chopped
1 small jalapeño, seeded and finely chopped
1 1/2 teaspoons finely grated lime zest
3/4 cup unsweetened coconut milk
1/2 teaspoon sugar
Salt
1 1/2 pounds shelled and deveined medium shrimp
2 tablespoons finely chopped cilantro
Steamed rice, for serving (1 1/2 cups of rice to 3 cups of water, cook slowly over low heat until all water is evaporated.)
Here is what you do
In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute. Stir in the jalapeño and lime zest, then pour in the coconut milk. Add the sugar, season generously with salt and bring to a simmer. Add the shrimp and cook, stirring frequently, until opaque and pink, about 5 minutes. Stir in the chopped cilantro. Spoon the shrimp and sauce over steamed rice.
(optional) sprinkle with the peanuts and serve.
Its even better as a leftover dish, the flavors really settle in the refrigerator. ;-)
Enjoy!
Vman!
Here is what you need
1 1/2 teaspoons canola oil
1 medium shallot, very finely chopped
1 small jalapeño, seeded and finely chopped
1 1/2 teaspoons finely grated lime zest
3/4 cup unsweetened coconut milk
1/2 teaspoon sugar
Salt
1 1/2 pounds shelled and deveined medium shrimp
2 tablespoons finely chopped cilantro
Steamed rice, for serving (1 1/2 cups of rice to 3 cups of water, cook slowly over low heat until all water is evaporated.)
Here is what you do
In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute. Stir in the jalapeño and lime zest, then pour in the coconut milk. Add the sugar, season generously with salt and bring to a simmer. Add the shrimp and cook, stirring frequently, until opaque and pink, about 5 minutes. Stir in the chopped cilantro. Spoon the shrimp and sauce over steamed rice.
(optional) sprinkle with the peanuts and serve.
Its even better as a leftover dish, the flavors really settle in the refrigerator. ;-)
Enjoy!
Vman!
