CHILI SHRIMP AND COCONUT RISOTTO

Chili Shrimp and Coconut Risotto image

Make and share this Chili Shrimp and Coconut Risotto recipe from Food.com.

Provided by SharleneW

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 lb large shrimp, shelled and deveined
2 cloves garlic, minced
1 teaspoon kosher salt
2 tablespoons chili paste
1 (14 ounce) can coconut milk
4 cups cooked jasmine rice
1 cup bean sprouts
1 scallion, thinly sliced
1 tablespoon fresh lime juice
fresh basil leaf (for garnish)

Steps:

Heat the oil in large saute pan over medium heat.
Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
Remove the shrimp and set aside.
Add the chili paste and coconut ilk to pan and bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
Serve garnished with basil leaves.

Nutrition Facts : Calories 1032.5, Fat 30.1, SaturatedFat 20.1, Cholesterol 143.2, Sodium 1253.3, Carbohydrate 157.6, Fiber 5.8, Sugar 1.2, Protein 31.1