COCONUT RICE WITH SCALLIONS, PEANUTS, AND SHRIMP
This recipe is from the "Just Add Water" cookbook by Lauren Chattman. You can make this without the shrimp as a side dish, or add shrimp for a full dinner. The coconut milk adds such great flavor, and it was really easy to make and clean up! The rice soaks up most of the liquid, so if you like it a little saucy, increase the coconut milk and water.
Provided by EagleRocker
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the coconut milk, water, rice, turmeric, coriander, jalepeno, and salt in a medium size sauce pan. Bring to boil, reduce the heat to medium-low, cover, and simmer until rice is tender, 18-20 minutes.
- Meanwhile, combine olive oil, coconut milk, turmeric, and lemon pepper in a small frying pan. Bring to a simmer and add shrimp. If using frozen precooked, cook just until thawed, about 5 minutes. If using fresh, cook just until the shrimp turn pink.
- When rice is done, stir in scallions and half the peanuts.
- Split rice between four plates, top with shrimp (and any liquid left from the shrimp), and sprinkle the rest of the peanuts over the top.
Nutrition Facts : Calories 442.8, Fat 22.8, SaturatedFat 13.4, Cholesterol 86.4, Sodium 244.9, Carbohydrate 43, Fiber 1.9, Sugar 0.5, Protein 18
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