SHRIMP (SPICY COCONUT) WITH SPICY BASIL SALSA AND LIME JASMINE RICE

SHRIMP (SPICY COCONUT) WITH SPICY BASIL SALSA AND LIME JASMINE RICE image

Yield 3

Number Of Ingredients 25

Salsa:
1 mango,diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
kosher salt and fresh ground pepper
Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2" ginger, grated
2 tbs dark brown sugar
2 tbs soy sauce
1/2 lime, zested
1/4 cup coconut milk
small handful basil leaves, torn
2 tbs vegatable oil
1/2 tsp salt
15 grinds pepper
1 lb peeled, deveined shrimp
Rice:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
salt
1/2 lime, zested

Steps:

Salsa: Combine all ingredients in mixing bowl. Make up to day in advance & refrigerate. Shrimp: In mixing bowl, combine jalpenos, garlic, ginger, brown sugar, soy sauce, basil, veg oil, salt & pepper. Add shrimp and marinate for at least 30 minutes and keep refrigerated. Heat nonstick skillet over high heat. Use tongs or fork to remove shrimp from marinade & place in even layer in pan, reserving marinade. Cook shrimp until well browned on each side, turning once, about 3-4 minutes total. Transfer to serving plate. Add reserved marinade to pan, bring to boil and cook until slightly thickened, about 5 minutes. Rice: Put rice, coconut milk, water and salt in saucepan and bring to simmer. Cover and gently simmer until water is absorbed, about 12-15 minutes. Fluff with fork and stir in lime zest. Serve immediately. Pour over the cooked shrimp and serve with Rice & Salsa