Spicy Shrimp and Rice

I like having recipes that are quick, full of flavor and healthy.  These are the reasons I love this recipe.  In general, people love shrimp and this recipe can be made for a family night dinner or for a large group.  I make this recipe with shrimp, but it can be made with diced up boneless/skinless chicken breasts.  The recipe from start to finish takes as long as it takes to make the rice.  For a shortcut, you can buy peeled deveined shrimp at your fish counter.  This dish is a great with a Riesling, Rose or a Savignon Blanc.  If you want a red, a  Syrah or Shiraz is perfect. 


Serves 4

3/4 cup coconut milk. 

1 Tbs. fresh lime juice

1 tsp. fresh minced ginger.  You can use powder ginger, but fresh is best.

1 tsp. soy sauce

1 tsp. honey

1 tsp. corn starch

1/2 tsp. fresh minced garlic

1/2 tsp. chili paste

1/4 tsp. salt

1 1/2  lbs. raw, peeled and deveined shimp

2 tbsp. olive oil or cooking spray

2 tbsp. chopped green onions

1/2 tsp. crushed red pepper flakes

2 Cups cooked Jasmine Rice


Cook Jasmine rice according to the box directions.

Combine first 9 ingredients into a bowl. Mix well and Set aside.

Saute shrimp in olive oil in a large pan on medium heat.  Cook for 4 minutes per side.  Add red pepper flakes and green onions into saute pan and cook another minute.  Stir to combine.

Add mixture from the bowl into the pan and bring to a boil.  Reduce heat and simmer for 1 minute until thickened.




Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more